Roasted Pumpkin Soup With Toasted Coconut

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“Yummy comfort food. I'm thinking about serving this at my fall wedding. For vegetarians, sub vegtable stock for the chicken.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Place pumpkin on a cookie sheet; drizzle lightly with olive oil. Roast for 40 minutes.
  2. Place a large sauce pan over medium heat; add pumpkin, stock and curry powder. Cook for a few minutes.
  3. Place pumpkin mixture in a blender; blend until smooth.
  4. Return mixture to saucepan. Mix in coconut milk; heat for a few minutes until hot. Add salt and pepper to taste.
  5. Ladle into bowls and sprinkle with shaved coconut.

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