Pumpkin Soup

1.Preheat the oven to 400°F (200°C).

2.Cut the pumpkin in half and remove the seeds and pulp. Place the pumpkin halves on a baking sheet lined with parchment paper, cut side down. Roast in the oven for about 45 minutes or until the pumpkin is tender.

3.Once the pumpkin is cooked, scoop out the flesh and set aside.

4.In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

5.Add the roasted pumpkin flesh, vegetable broth, coconut milk, ground cumin, ground cinnamon, salt, and pepper to the pot. Stir well to combine.

6.Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld together.

7.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.

8.Taste the soup and adjust the seasonings if needed.

9.Serve the pumpkin soup hot, garnished with fresh cilantro and pumpkin seeds.