Roasted Pumpkin Soup With Toasted Coconut

Yummy comfort food. I'm thinking about serving this at my fall wedding. For vegetarians, sub vegtable stock for the chicken.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  lbs pumpkin or 2  lbs  butternut squash, peeled, chopped
• 4  cups  chicken stock
• 1  teaspoon curry
• 1  cup coconut milk
• 1  dash olive oil
•  salt and pepper
•  toasted coconut, shavings

Directions

1. Preheat oven to 350. Place pumpkin on a cookie sheet; drizzle lightly with olive oil. Roast for 40 minutes.
2. Place a large sauce pan over medium heat; add pumpkin, stock and curry powder. Cook for a few minutes.
3. Place pumpkin mixture in a blender; blend until smooth.
4. Return mixture to saucepan. Mix in coconut milk; heat for a few minutes until hot. Add salt and pepper to taste.
5. Ladle into bowls and sprinkle with shaved coconut.