Long Island Cheese Pumpkin Soup
- 1 large long island cheese pumpkin, roasted
- 1 large white onion, chopped
- 1 large carrot, chopped
- 1 medium turnip, chopped
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1/2 tsp of ground nutmeg
- 1/4 tsp of ground clove
- 1/4 tsp of ground coriander
- 1 tbsp sea salt
- 3 tbsp of olive oil
- 1 can of unsweetened coconut milk
- 3 tbsp brown sugar
- 1 tsp black pepper
- 4 cups of chicken or vegetable stock
Preheat oven to 400°. Cut pumpkin in half and scoop out the seeds and set-aside. Lightly apply olive oil to flesh of pumpkin and bake until tender. Careful to not allow the pumpkin to burn (may need to cover with tinfoil)
Once pumpkin is done let cool so it is easy to handle with your hands. Scoop out the flesh and set aside.
Place a soup pot over medium heat. Add the olive oil and sauté the onion, carrot and turnip.
Once onion is translucent add the spices, salt and pumpkin pureé. Then add the stock and deglaze.
With a hand immersion blender, blend until smooth. Then add the brown sugar and coconut oil and blitz again.
Adjust the seasoning to your liking and enjoy!