spicy pumpkin soup

Servings: 4-6

1 apple (I used a small, organic Pink Lady), chopped
1/2 onion, chopped
2 cups chopped carrots
Drizzle of olive oil
Sea salt
1 can pumpkin puree
1/2 can light coconut milk
1 teaspoon ground coriander
3 dashes of cayenne pepper (or to taste)
3 dashes of ground ginger (or to taste)
3 dashes of nutmeg (or to taste)
1/2-1 cup soymilk

1. Preheat oven to 450 degrees.

2. Lightly coat baking dish with nonstick spray. Add chopped apple, onion and carrots. Drizzle with olive oil and sprinkle with sea salt.

3. Roast vegetables for 20-25 minutes, until aromatic and golden brown. Remove from oven and set aside to cool.

4. Add pumpkin puree and coconut milk to food processor.

5. Add cooled, roasted veggies, plus coriander, cayenne, ginger and nutmeg. Blend it all together in the food processor until smooth.

6. Add soymilk as desired, processing after each 1/4 cup, until it reaches the desired consistency.

7. Pour into a pot on the stove and simmer over medium-high until heated through.

8. Serve and enjoy while hot. Serve with bacon-wrapped asparagus (or plain, roasted asparagus) and fresh bread topped with sundried tomato butter with zing!