Pumpkin Soup

Source: Bebe, a Suppers facilitator

Ingredients

1
Calabasa pumpkin (roughly 1 lb; de-seeded, cut in large chunks)
1
medium butternut squash (de-seeded, cut in large chunks)
1
whole garlic bulb (top sliced off, drizzled with olive oil)
2 tablespoons
coconut oil
1
large carrot (cut into chunks)
1
celery root (peeled and diced)
1
ginger root
1 can
full fat coconut milk
4 cups
vegetable broth
3 tablespoons
Hawaij (a spice available in the kosher section of some grocery stores)
 
fresh dill (for garnish)
Yields:
Servings

Instructions

Preheat oven to 400° and roast the pumpkin, squash and garlic for 50-60 minutes or until tender when poked with a fork.In large soup pot, heat the coconut oil over medium heat. Add celery root, carrots and ginger and saute untill browned. Add Hawaij spice, and stir. Quickly add the liquids, lower heat and cover.Peel the roasted pumpkin and squash and add to the soup. Use 4-5 of the garlic cloves and save the rest for other uses. Simmer and stir occasionally untill aromatic. Carefully blend using an emersion blender. Adjust spices to taste. Garnish with a sprig of dill.

Dietary Preferences: