Ingredients (Serves 3-4)

2 ¼ cups sugar pumpkins (or pumpkin puree)

2 cups vegetable broth

1 cup light coconut milk

2 Tbsp maple syrup or agave nectar

1/4 tsp each of: sea salt, black pepper, cinnamon, and nutmeg

Directions

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Halve two pumpkins (you can also use canned pumpkin). Scrape out the seeds and strings
Brush the pumpkin flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork can easily pierce the skin.

Transfer pumpkin to blender after cooling, and blend with remaining ingredients.
Pour mixture into a pot and boil for 10-15 minutes.

Time to eat! Leftovers can keep in the refrigerator for up to a few days, or in the freezer for a month.