Preheat oven to 400°.

You’ll need a pan for roasting, cheesecloth, strainer, and a bowl.

Pull stem off of your sugar pumpkin and slice in half from the top. With a metal spoon, scrape out the seeds and insides.

Place pumpkin halves cut side down on a parchment lined sheet pan. Roast your pumpkin for 50-60 minutes until roasted all the way through. You can test with a fork poke if you are unsure.

Let pumpkin cool to the touch.

Pull off the skins and puree roasted pumpkin in a food processor until completely smooth. If you have time, strain the puree as follows, if not go ahead and make soup without the straining step, you might not need as much broth, but you decide how thick you want your soup.

To Strain: Scrape the puree into a cheesecloth-lined colander. Place the colander in a larger bowl, cover with plastic wrap and place in the refrigerator for about 4 hours or overnight. Bring up the corner of the cheesecloth and twist mound of pumpkin to remove all the excess water that you can. Store what is left in a glass jar with a tight lid until ready to use.

Heat a large stockpot with coconut oil and add chopped onions and apples, cook for about 5 minutes until onions and apples are soft and lightly browning.

Next, add garam masala and cinnamon and stir for about 30 seconds to mix and release the fragrances.

Add pumpkin puree and 3 cups of broth, stir over medium heat until combined and simmer for about 10 minutes to blend flavors. Add another cup of broth and the salt, stir to combine.

Using an immersion blender puree all veggies and fruit together until smooth. If using a blender let the soup cool slightly before pureeing and then return to the pot until heated.

Lastly, stir in 1 cup of coconut milk.

Taste the soup and adjust seasonings as you wish. If you need a bit more sweetness, add a tablespoon of maple syrup, honey, or a bit more cinnamon. If you need more spice add a pinch of cayenne or a little more salt and pepper to taste.

Top with dukkah nut blend in the recipe above!

Makes 8 servings.