Indian Roasted Pumpkin Soup - Recipe

We are finally approaching the Holidays...the weather has started to cool off, the smell of pumpkin and cinnamon is in the air (in my house at least!) and I am craving warm comfort food!

Here is a yummy fall recipe - you gotta try it! This is very easy to make and the whole family will love it!

Indian Roasted Pumpkin Soup:
2 Cups Chopped Pumpkin
4 Shallots
2 Carrots, chopped
1 Granny Smith apple, peeled and sliced
1 med. Onion, chopped
4 Garlic cloves
2 Tbsp. EVOO
1/2 tsp each of ground coriander, cumin and turmeric
2 cups Vegetable broth
1/2 cup Coconut Milk

Preheat oven to 425. Combine all ingredients except veggie broth and coconut milk in roasting pan and cook for 30 minutes until tender. Transfer everything to blender, adding broth and milk. Blend until smooth. Stir in s&p to taste.

Not only is this soup homemade with all-natural ingredients, the coriander, cumin, turmeric, garlic and onion are anti-cancer ingredients, and the pumpkin and apple have tons of vitamins, such as A and C. I personally doubled the amount of the spices from 1/2 tsp to 1 tsp. Nolan loved it!

Another thing I just tried and loved is Acorn Squash. Cut in half, scoop out seeds and strings. Place cut-side down on oiled cookie sheet, bake until tender. I put it in a bowl, filled the cavity with raisins and cinnamon (also anti-cancer!) and ate it right out of the skin! And, we roasted the seeds so nothing went to waste. Another Nolan favorite!

Nolan has eaten Indian food before and has not had a problem. If you suspect your child might have a problem with the spices or you are just not sure, omit the spices while roasting. Blend and then separate baby's food to the side. Add spices to your portion and blend.  Baby will love the acorn squash!

Making a butternut squash soup tomorrow...

Vegan World Fusion Cuisine: The Cookbook and Wisdom Work from the Chefs of the Blossoming Lotus Restaurant With a Special Foreword by Dr. Jane Goodall