Here is the recipe from yesterday’s Pumpkin Bash! It’s a great recipe for pumpkin or any winter squash soup. It can be made vegan using veggie broth but I used chicken broth yesterday.

JANNINE’S PUMPKIN SOUP

INGREDIENTS:
About 7 lbs of pumpkin or winter squash (can be more or less)
Chicken broth or vegetable broth or water (I used one box of chicken broth + some water as it was still thick)
1 can Coconut milk (whole or  lite)
fresh grated ginger (I used about 2 tsp)
honey to taste (drizzle it in, stir and taste!)

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand-held  blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!