Roasted Pumpkin Soup


2 ½ T. extra virgin olive oil, divided
1 pumpkin (about 2 lbs, or 3 cups canned pumpkin)
2 teaspoons Celtic Sea salt, divided
2 carrots, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled
1 teaspoon ground cinnamon
1 teaspoon fresh ground ginger
½ teaspoon ground allspice
1 bay leaf
3 cups vegetable broth
1 T. maple syrup or honey
½ cup unsweetened almond milk
¼ cup light unsweetened coconut milk
2 ounces prosciutto, cut into thin ribbons
2 T. sage leaves, chopped


  1. Preheat oven to 400.
  2. Cut the pumpkin in half, remove seeds and stringy pulp.
  3. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and place cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 T. of olive oil.
  4. Place in the oven and roast for 45 min-1 hour until soft. Remove the pumpkin from baking sheet and set aside until cool enough to handle.
  5. Place the carrots, onions and garlic on the same baking sheet and roast for 15 minutes.
  6. In the meantime, heat 1-½ T. olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add vegetable broth, maple syrup, and vegetables. Bring to a boil and reduce heat, simmering for 15 minutes. Remove the bay leaf.
  7. Remove small portions of cooked mixture and puree in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. Use care not to get burned.
  8. Return all blended soup to the pot and add 1-½ teaspoon Celtic Sea salt and 1/8 teaspoon white pepper. Stir in almond and coconut milk, turn heat to low and keep the soup warm while you fry the prosciutto and sage.
  9. Heat ¼ cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
  10. Place in small bowls and garnish with prosciutto and sage.

Serves 6

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