Another Pumpkin Soup

Since fall is here, I decided to make pumpkin soup again. This time I changed the recipe

1 pie pumpkin
2 large carrots
1 yellow onion
1 tbsp salt
1 tsp cinnamon
1 pinch nutmeg
2 tbsp butter
1 can cocanut milk
1/2 cup milk or lactaid
3 cloves garlic
Sriracha to taste
1 tsp ground cumin
1/2 tsp ground turmeric
4 cups of chicken broth
1 tbsp canola oil

Preheat the oven 350F

Cut the pumpkin in half and scoop out the seeds. Peel the carrots and chop them into 2" pieces. Peel the garlic and cut off the end. Roast the pumpkin skin side down with the carrots and garlic for 45-50 minutes.

Dice the onion and sweat them in a pot until translucent. Add the cinnamon, nutmeg, cumin and turmeric. Cook for a minute and add the chicken broth. Bring it to a boil and boil for 3 minutes, then turn down to simmer and add the cocanut milk, salt and butter.

When the pumpkin is ready, scoop out the inside. Put the pumpkin, garlic and carrots in the pot and simmer for 5 minutes, then use a hand held blender to puree the soup. Once it's smoothe, cook for ten minutes on medium low. Finally add the milk and cook for 2 minutes and serve.