Oddly enough we opened the show talking with Chef Lance Whipple about all his pumpkin creations recently and to our surprise, and delight, Chef Joey brought this gorgeously, perfect segue! All things Fall!! Enjoy

Roasted Pumpkin Soup

• 1 medium pumpkin peeled, seeded, large diced
• Olive oil
• 1 onion diced
• 2 carrots diced
• 1 cinnamon stick
• 1 teaspoon fresh ground nutmeg
• 1 ” piece fresh ginger, grated
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 1 12 ounce can coconut milk
Salt and black pepper TT

Toss the pumpkin in olive oil, salt and pepper and place on a sheet pan. Roast in a 375 degree oven until brown and tender.
In a medium soup pot sweat the onions and carrot over medium high heat in a little olive oil and season with salt and pepper. Add the roasted pumpkin, cinnamon stick, nutmeg and ginger and cook another minute. Add the brown sugar and maple syrup and cook for another minute. Cover with water and simmer for an hour. Add coconut milk and simmer for 30 minutes. Puree all ingredients in a blender and adjust soup consistency by adding water if needed. Taste and adjust seasoning by adding salt or pepper if needed.
Serve in a bowl. Some suggested garnishes are crispy bacon bits, toasted pumpkin seeds and fried sage leaves.