Pumpkin Soup ~ Gluten Free, Dairy/Casein Free, Vegan

2 sugar pumpkins (the small ones) to equal about 6 cups
2 carrots, sliced
1 medium potato, chopped
2 small onions, sliced
4 garlic cloves, minced
2 cups vegetable broth (I used better than bouillon) 
1 can coconut milk (I use the full fat Taste of Thai)
1 tbsp dried thyme leaves
salt and pepper to taste

Cut the pumpkins in half and scoop out seeds. Place flesh facing down with some water in a baking dish for an hour at 350. Once done and cooled off, scoop out flesh. My 2 pumpkins equaled about 6 cups.

Saute or roast in the oven the carrots, potato, onions, and garlic in olive oil. Once slightly softened, I added 2 cups broth and simmered until all the vegetables were all soft.

Add the pumpkin, stir to combine. I used my vitamix to puree but you can also use an immersion blender.

Add the coconut milk, thyme, and salt and pepper to taste.

Served with Crusty Boule Artisan Bread (under the bread section by "bread in 5 minutes per day."

My husband even liked this so anyone will like it.