Spicy Pumpkin Soup...That's Actually Pumpkin

Ingredients:

For The Pumpkin Purée:
2 Baking Pumpkins
Olive Oil
Salt & Fresh Cracked Pepper

For The Soup:
2tbsp. Olive Oil
2 Shallots, Diced
8 Garlic Cloves, Minced
4 cups Chicken Bone Broth
5.5 Cups Pumpkin Purée
1/8 tsp. Cayenne (optional)
1/2 tsp. Nutmeg
½ tsp. Cinnamon
1 cup Full Fat Coconut Milk
Salt & Fresh Cracked Pepper to taste
1 cup hazelnuts, roasted

Instructions:

For The Pumpkin Purée
1.    Preheat your oven to 400°F
2.    Line a Baking sheet with parchment paper
3.    Remove the stem from your pumpkins
4.    Split pumpkins and remove seeds and fibers
5.    Drizzle with olive oil and sprinkle with salt and pepper
6.    Place cut side down the baking sheet
7.    Roast for 35-45 minutes, or until fork tender
8.    Remove from oven and set aside until cool enough to handle
9.    Remove the flesh from the pumpkin and transfer it to a food processor (work in batches here if you have to)
10.    Process until smooth
11.    What isn’t used for the soup can be stored in the refrigerator for about a week

For The Soup:
1.    In a large soup pot heat the olive oil over medium heat
2.    Add the shallots and garlic and cook until just golden
3.    Add the chicken bone broth, pumpkin, cayenne, nutmeg, cinnamon and coconut milk
4.    Bring to a gentle boil
5.    Now transfer to a blender or use your immersion blender to get the soup nice and smooth
6.    Once smooth, continue to simmer for 20-30 minutes, adding more coconut milk if you’d like to make the soup thinner
7.    Serve topped with roasted hazelnuts and coconut milk