CFM Recipes

• 1 small pumpkin
• 2 tablespoons olive or coconut oil
• 1 medium carrot sliced
• 1/2 yellow onion sliced
• 1 medium celery stalk sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups chicken broth
• 1/2 cups canned full fat coconut milk

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the pumpkin in half lengthwise and scoop out the seeds. Place the pumpkin cut side down on the baking sheet. Bake for about 40 minutes or until the pumpkin is fork tender.
2. Heat the oil in a large pot over medium heat. Add carrots, celery and onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add garlic, cinnamon, ginger and nutmeg. Stir for 1 minute. Scoop the roasted pumpkin into the pot and add the broth. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Allow mixture to cool a bit before pureeing the soup in a blender.
3. Return the soup to the pot on the stovetop. Add coconut milk into the pureed soup. Season with salt and pepper to taste.

Source: Erica Potucek, featured in Columbia Daily Tribune.