EASY PUMPKIN SOUP

1 Medium Red Onion
1 Large Carrot
2 Celery Stalk
1 Small Pumpkin (“Sugar Pie” is the best variety for this if you can find it)

1 Tbs Olive Oil
1 Can Coconut Milk
2 Cups Vegetable Stock
1 Whole Sage Shoot (about 4 inches of stem with leaves attached. You can substitute with a 1/4 tsp ground sage instead)
1/2 Tsp Salt

Preheat oven to 375 degrees Fahrenheit. While oven is heating cut pumpkin in half and remove seeds. Line a cookie sheet with parchment paper and place pumpkin flesh side down and add to oven for 40 minutes. While pumpkin is roasting chop red onion into 1/4 inch pieces. Cut remaining vegetables into larger 1/2 inch pieces. To a medium hot Dutch oven or large soup pot add olive oil, onion and salt. Sauté until onion has softened (about 5 minutes). At this point add sage and sauté for an additional minute. Turn heat down to medium low simmering heat and add all additional vegetables, coconut milk and vegetable stock. Simmer for approximately 20-30 minutes until carrots are soft. Once vegetables are tender remove from heat. Carefully remove sage shoot and add roasted pumpkin. Using an immersion blender blend soup until a creamy consistency is achieved. Serves 4