Creamy and Satisfying Pumpkin Soup!

• 4 lbs pumpkin (approximately)
• 1 large onion
• 3 carrots
• 2 stalks celery
• 2 parsnips
• 1 leek
• 3 tablespoons coconut oil
• 2 cups vegetable stock (or omit and just use water)
• 6 cups water
• 12 cup coconut milk (or more) (optional)
• 14 cup shredded coconut (optional)
• 1 teaspoon curry powder
• 14 teaspoon cayenne pepper
• 12 teaspoon fennel, whole

1. Cut pumpkins in half and roast in oven at 350 for about 40 minutes (or until done).
2. Peel pumpkins and cut into pieces.
3. Saute vegetables (except pumpkin) and spices in oil.
4. Add pumpkin and stir.
5. Add vegetable stock, coconut, coconut milk, and water and bring to a simmer.
6. Stir.
7. Take off stove and allow to cool.
8. Blend in blender in batches.

pumpkin, onion, carrots, stalks celery, parsnips, leek, coconut oil, vegetable stock, water, coconut milk, coconut, curry powder, cayenne pepper, fennel

Taken from www.food.com/recipe/creamy-and-satisfying-pumpkin-soup-402213 (may not work)