Yummy soup that tastes like autumn. It works great to celebrate the harvest or for Thanksgiving.
*Preheat oven at 350 degrees-toast pumpkin seeds for 10-15 minutes. After toasted, put in a food processor until the pumpkin seeds turn into a powder like substance
*Chop all of the vegetables and use the scraps for vegetable stock
* When making stock-add carrot peals, onion skins, and 2 Tablespoons of garlic. Then add 10 cups of water-bring water to a boil and let simmer for 20 minutes-strain stock and use for soup
1. Do the prep work
2. In a large soup pot over medium heat, sauté the vegetables
3. Add in the strained vegetable stock and coconut milk-cook soup till the carrots are soft
4. Add spices (except for the pumpkin seeds), puree the soup, and then stir in the pumpkin seeds.
***Make sure to taste the soup and adjust the spices if need be