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V Indian roasted pumpkin soup
From Good Housekeeping magazine by Dr. Oz, October 2010; Judy Wright, our editor, sent some suggestions, which are included in the recipe.
2 cups chopped pumpkin
4 shallots -- or 2 leeks, chopped
2 carrots, chopped - 2 potatoes can be used or added
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
4 cloves garlic
2 Tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups vegetable broth
1/2 cup coconut milk
Toasted pumpkin seeds(optional)
1. Preheat oven to 425 degrees. Combine pumpkin, shallots, carrots, apple, onion, garlic, olive oil, coriander, cumin, turmeric in an approximately 18"x 12" jelly roll pan, tossing to coat.
Spread in a single layer. Roast 30 minutes or until tender.

2. Transfer mixture to blender. Add broth and coconut milk. Cover, with center part of blender cover removed; blend until smooth. Stir in 1/4 tsp. salt and 1/8 tsp. pepper, or to taste.
Top with toasted pumpkin seeds, if desired.
Makes 5 cups, or 6 first-course servings.