Roasted Pumpkin Soup or Autumn Goodness Soup

I wanted something earthy & savory & this is the result. The taste is warm thanks to the Jalapeño but it is not over-powering. The coconut milk is the right compliment to the spicy pumpkin.

8 cups Pumpkin
10 cloves Garlic
3 Carrots
1 Onion
1 Jalapeno Pepper
8 cups Vegetable Broth
1 tsp. Rosemary
1/2 tsp. Marjoram
1/2 tsp. Sage
5 or 6 threads of Saffron
Salt to taste
Pepper to taste
1-13 1/2 oz can Coconut Milk

Preheat oven to 350 degrees. Spray a large cookie sheet with a non-stick
spray. I used a half of a 10 lb pumpkin. Cut the half pumpkin in half, so
you have 2 quarters & remove the seeds. Save the other half of the pumpkin
for pie, stirfry or some other treat.  Peel the garlic cloves & tightly wrap
in foil. Peel the carrots & cut them about an inch thick. Peel the onion,
then quarter it & wrap tightly in foil. Cut the Jalapeno in half, leaving
the seeds in the pepper. Put the pumpkin, carrots & foil wrapped vegetables
on the cookie sheet & place the Jalapeno cut side up on the cookie sheet as
well. Roast in the oven, keeping a close eye on the Jalapeno, onion &
garlic. Your nose will tell you when they are done (about 20 minutes).
Remove the Jalapeno, onion & garlic, leaving the carrots & pumpkin to
continue cooking until they are tender (another 1/2 hour). When the pumpkin
is done,  carefully peel it  & rough chop it & put it along with all the
carrots, onion, garlic & Jalapenos (with the seeds) into a large pot. Add
the vegetable broth & spices.

Using a food processor, blend small batches into a nice thick consistency,
or if you have an immersion blender, this step will be much easier.
Just before serving, add the Coconut Milk & heat through. Add salt & pepper
to taste.

Serve with a hearty grain bread & a leafy salad for a wonderful warming meal
on a cool Autumn evening.