- 1 small Sugar Pumpkin (about 2lbs)
- 1 head of garlic
- 3/4 inch piece of fresh ginger, grated
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 can light coconut milk
- 15 oz vegetable stock
- Olive oil
Preheat oven to 360° F. Chop the pumpkin into large pieces, including the rind and remove any seeds. Place pumpkin into a large roasting pan and drizzle with olive oil. Place the head of garlic in foil and add olive oil on it before wrapping up in foil and placing in the pan with the pumpkin. Roast pumpkin and garlic until pumpkin rind is soft and able to be pierced easily with a fork (Roughly 30-45 min). Next, remove the pumpkin pulp from the rind and place cooked pumpkin into a large pot with vegetable stock and 10 oz of water. Add garlic once removed from the foil and outer shell. Bring to a boil. Add coconut milk, nutmeg, cinnamon, and grated ginger to the pot and blend until all ingredients form a smooth soup. Add chili flakes and pumpkin seeds for garnish. Enjoy!
Pumpkin: Great source of Vitamins A and C, beta-carotene, and potassium.
Garlic: Contains Vitamin B6, Selenium, and Manganese.
Coconut Milk: Dairy-free alternative high in potassium and fiber.