Indian Roasted Pumpkin Soup

• 2 cups chopped pumpkin
• 4 shallots
• 2 carrots, chopped
• 1 granny smith apple, peeled and sliced
• 1 medium onion, chopped
• 4 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cups vegetable broth
• 1/2 cup light coconut milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Preheat oven to 425-degrees.
2. In 18x12-inch jelly-roll pan, combine pumpkin, shallots, carrots, apple onion, garlci, olive oil, coriander, cumin, and turmeric, tossing to coat.
3. Spread in single layer.
4. Roast 30 minutes or until tender.
5. Transfer mixture to blender.
6. Add broth and coconut milk.
7. Cover and blend until smooth.
8. Stir in 1/4 tsp salt and 1/8 tsp pepper, or to taste.

pumpkin, shallots, carrots, granny smith apple, onion, garlic, olive oil, ground coriander, ground cumin, turmeric, vegetable broth, light coconut milk, salt, pepper

Taken from www.food.com/recipe/indian-roasted-pumpkin-soup-440488 (may not work)