Ginger-Apple Pumpkin Soup

1 medium sugar pumpkin or 1 butternut Squash--2 cups masked and roasted (Don't substitute canned pumpkin
1 amall apple
1 mediium yellow onion
Drizzle with olive oil, salt, pepper for roasting
3 cloves of garlic
1 can coconut milk
1/4 to 1/2 tsp ground cardamom
1 tsp freshly grated ginger
1/4 tsp cayenne
Salt to taste

1. Preheat oven 400 degrees
2. Roast pumpkin or squash. Cut in halp and scoop out insides. Drizzle with olive oil, salt, pepper and roast cut side up for 20 minutes. Remove from oven, cool, then peel the skin away from the flesh.
3. While squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Dizzle with olive oil, salt and pepper and roast for 20 minutes or until edges turn golden brown. During the last 10 minutes, add garlic cloves to baking sheet.
4. In a blender, add pumpkin mask, roasted onion, apple, garlic, coconut milk, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Heat to serve.

Store leftovers in the refridgerator for up to a few days.
Nutritional info based on 4 servings

1. Preheat oven 400 degrees
2. Roast pumpkin or squash. Cut in halp and scoop out insides. Drizzle with olive oil, salt, pepper and roast cut side up for 20 minutes. Remove from oven, cool, then peel the skin away from the flesh.
3. While squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Dizzle with olive oil, salt and pepper and roast for 20 minutes or until edges turn golden brown. During the last 10 minutes, add garlic cloves to baking sheet.
4. In a blender, add pumpkin mask, roasted onion, apple, garlic, coconut milk, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Heat to serve.



Serving Size: Make 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RJUSTIAN.