Autumn’s answer to a perfect weeknight meal (and next-day lunch): a place to marry one of our favorite seasonal squashes with rich coconut milk, warming spices, and ghee. When the weather is chilly, there is nothing cozier than a big bowl of this soup.

This recipe yields 6 servings

INGREDIENTS

2 pumpkin pie pumpkins
1 yellow onion, roughly chopped
2 tablespoons of ghee
3 cloves garlic, chopped
2 cups bone broth or vegetable stock
½ cup coconut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon sea salt
½ teaspoon ground pepper
1 tablespoon apple cider vinegar

2 pumpkin pie pumpkins
1 yellow onion, roughly chopped
2 tablespoons of ghee
3 cloves garlic, chopped
475 ml bone broth or vegetable stock
120 ml cup coconut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon sea salt
½ teaspoon ground pepper
1 tablespoon apple cider vinegar

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut the tops off of 2 pumpkin pie pumpkins, and clean out the seeds. Next, cut them in half and place them face down on a parchment lined baking tray. Roast them in the oven for about 30 minutes or until fork tender. Remove from the oven and let them cool.

2. In a dutch oven or heavy bottomed pan, heat the ghee over medium heat. Add onion and garlic and cook until fragrant.

3. When the pumpkins are cool enough to touch, peel off the skin, and add them to the onion.

4. Add broth, coconut milk, cinnamon, nutmeg, cloves, salt and pepper.

5. Using an immersion blender, blend all the ingredients together until it makes a smooth creamy consistency. Add 1 tablespoon of apple cider vinegar to brighten the flavors. Add more broth as needed for desired consistency.

Tips

**Always save pumpkin seeds for roasting. They are great in trail mix or for a salty snack.

**Add apple cider vinegar in small increments as needed, maximum 2 tablespoons. Make sure to taste test before adding more.