Roasted Pumpkin Soup

Roasted Pumpkin Soup
	2 cups pie pumpkin, chopped 4 shallots 2 carrots, chopped 1 Granny Smith Apple, pealed and sliced 1 medium onion, chopped 4 cloves garlic 2 Tbsp. olive oil 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. turmeric 2 cups vegetable broth 1/2 cup coconut milk
Preheat oven to 425F Toss together: pumpkin, shallots, carrots, apple, onion, garlic olive oil, coriander, cumin and turmeric Spread mixture into 18 X 12 pan Roast for about 30 minutes until vegetables are tender Transfer mixture to blender Add broth and coconut milk to it Close blender cover, with center part removed Season with 1/4 tsp. each, salt and pepper

Preheat oven to 425F
Toss together: pumpkin, shallots, carrots, apple, onion, garlic olive oil, coriander, cumin and turmeric
Spread mixture into 18 X 12 pan
Roast for about 30 minutes until vegetables are tender
Transfer mixture to blender
Add broth and coconut milk to it
Close blender cover, with center part removed
Season with 1/4 tsp. each, salt and pepper