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DESTIN'S PUMPKIN SOUP

Cook Time:  1 Hour 30 min
Servings:   4
Recipe by: Destin Joy Layne

Description:
Fall is pumpkin season. Think of autumn's rich colors and the sweet, earthy flavors of root vegetables.
     This recipe uses some of my favorite vegetables and spices, and I recommend serving the soup with steamed kale and brown rice or hearty bread on the side. Pumpkin soup is a delight to make and your house will be filled with a wonderful aroma! You should not shy away from this recipe if you haven't cooked with pumpkin before, or if you don't have all of the ingredients or spices. Feel free to adjust the recipe to what you have on hand.

Ingredients:
• 1 ½ - 2 Pounds Fresh Sugar Pumpkin, seed and skin removed, diced (you may substitute 100% canned organic pumpkin if necessary)
• 1 Pound Farmer's Market Butternut or Acorn Squash, peeled and diced (optional)
• 4 Tablespoons of Chopped Fresh Ginger (to taste)
• 4-5 Tablespoons of Diced Fresh Garlic (to taste)
• 1 Sweet Yellow Onion, sliced thin
• 1 Red Onion, diced for garnish
• ½ Bunch Celery, diced
• ½ Bunch Leeks, diced
• 1 Can Coconut Milk

Spices:
• Ginger
• Garlic
• Cumin
• Coriander
• Clove
• Cumin
• Nutmeg
• Cinnamon
• Tumeric
• Garam Masala
• Crushed Red Pepper
• Chili Pepper
• Black Pepper
• Sea Salt
• 2 Tablespoons of Toasted Sesame Oil
• Touch of Sweetner (Maple Syrup/Rice Syrup/Brown Sugar)
• Vegetable Broth (optional)
• Splash of Vinegar
• Apple Cider Vinegar or Sherry Vinegar


Preparation:
To start, pick up a pumpkin from your local farmer's market (and a small squash if you'd like to blend), along with some celery, leeks, and onions.

Cut up and layer all these organic vegetables with the diced garlic and ginger, spices. Mix in plenty of olive oil and salt, and roast at 350 degrees until everything is soft (about 45 minutes).

Transfer half of the roasted vegetables, in batches if necessary, to a blender or food processor and add ½ can of coconut milk and spice (I added extra cinnamon and chili pepper).

Cover tightly and blend until smooth. Return soup to saucepan on stove and mix in the remaining roasted vegetables and coconut milk, along with a splash of vinegar and toasted sesame oil. Adjust seasonings to taste.

With the soup on low heat, you might want to add a touch of salt and sweetener (maple syrup/brown sugar/rice syrup), and mix. If the soup is a little too spicy or thick add vegetable broth or organic chicken broth.

Tips:
Serve warm in individual bowls and garnish with chopped red onion, chopped peanuts, and parsley before serving with steamed kale.  I don't measure when I cook – so the measurements are a rough approximation, I always think it's best to let your tongue be the judge and measure ingredients according to taste. Enjoy!!

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