2 ½ T. extra virgin olive oil, divided
1 pumpkin (about 2 lbs, or 3 cups canned pumpkin)
2 teaspoons Celtic Sea salt, divided
2 carrots, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled
1 teaspoon ground cinnamon
1 teaspoon fresh ground ginger
½ teaspoon ground allspice
1 bay leaf
3 cups vegetable broth
1 T. maple syrup or honey
½ cup unsweetened almond milk
¼ cup light unsweetened coconut milk
2 ounces prosciutto, cut into thin ribbons
2 T. sage leaves, chopped
- Preheat oven to 400.
- Cut the pumpkin in half, remove seeds and stringy pulp.
- Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and place cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 T. of olive oil.
- Place in the oven and roast for 45 min-1 hour until soft. Remove the pumpkin from baking sheet and set aside until cool enough to handle.
- Place the carrots, onions and garlic on the same baking sheet and roast for 15 minutes.
- In the meantime, heat 1-½ T. olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add vegetable broth, maple syrup, and vegetables. Bring to a boil and reduce heat, simmering for 15 minutes. Remove the bay leaf.
- Remove small portions of cooked mixture and puree in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. Use care not to get burned.
- Return all blended soup to the pot and add 1-½ teaspoon Celtic Sea salt and 1/8 teaspoon white pepper. Stir in almond and coconut milk, turn heat to low and keep the soup warm while you fry the prosciutto and sage.
- Heat ¼ cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
- Place in small bowls and garnish with prosciutto and sage.
Inspired by www.againstallgrain.com