Pumpkin soup in pumpkin bowls with pumpkin seeds

Pumpkinsssssss


Bowls:

• Small sugar pumpkins
• Coconut (or other) oil

1. Preheat oven to 350*
2. Line a baking sheet with parchment paper
3. Cut off the tops of the pumpkins, far enough down so the bowl has enough room for spoons
4. Scoop out all the guts from bottom and top
5. Separate out the seeds if you want roasted pumpkin seeds. Make sure you get all the guts off the seeds. A colander helps
6. Coat the inside of the pumpkin with a little coconut oil
7. Bake, cute side up, for ~30 minutes (maybe more or less depending on your pumpkin size). The inner flesh should be easily pierce-able with a fork, but not yet mushy since it needs to hold its bowl shape

Seeds:

• The pumpkin seeds from the bowls, as dry as possible (but use a tea towel since they stick to paper towels)
• Olive oil
• Seasonings (like salt, bbq, cumin, cayenne, whatever)

1. Preheat oven to 300*
2. Toss seeds with oil and seasonings. Spread out on baking sheet -- do not crowd
3. Bake for 20 minutes. Mix seeds about & check how down they are (by eating one, not by sight since the inside cooks faster than the outside browns)
4. Bake for another 10-20-30 minutes, checking doneness every 10 minutes of so

Soup:

• 2 cans of pumpkin puree (or roast a pumpkin, but canned pumpkin is so much easier, especially if you're spending time making bowls)
• 4 cups of chicken broth or vegetable broth for vegan version
• 1 can of coconut milk (reserve a little bit for making pretty drip designs when plating)
• Ginger, chopped, 1/8 - 1/4 cup
• Garlic, 3-6 large cloves
• 1.5 medium white onions, white, chopped
• Thai chili paste, 1/2 teaspoon (or to taste)
• Salt & pepper to taste
• Coconut oil

1. Coat bottom of soup pot in a generous amount of coconut oil
2. Heat over medium low heat, add onions and cook util translucent
3. Add garlic and ginger, cook until fragrant
4. Add chicken broth, pumpkin puree, chili paste. Mix it up.
5. Use an immersion blender to make the onions / garlic / ginger smooth. You can skip this step if you dice them all fine enough
6. Reduce heat to low
7. Add coconut milk
8. Taste test... 
9. Simmer for a bit, but it's ready now. 
10. Put in the cute pumpkin bowls, with some pretty drip art in coconut milk and a pinch of red paprika on top for effect