Soup in a Pumpkin (Vegan)

From the In Search of the Lost Taste cookbook. Perfect for Halloween.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1  pumpkin (around 10 lbs.)
• 2  carrots, chopped
• 1  onion, diced
• 1  cup  chopped red bell pepper
• 1  cup green bell pepper
• 1  tablespoon ginger, minced
• 1⁄2 cup parsley, chopped
• 1  tablespoon curry powder
• 1  teaspoon paprika
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon  coriander
• 1⁄2 cup  chopped oregano
• 1⁄2 cup  chopped dill
• 1⁄2 cup  chopped cilantro
•  salt and pepper
• 1 -2  cup coconut milk
• 4  cups vegetable broth
• 1⁄2 cup  tamari roasted  pumpkin seeds

Directions

1. Cut open the pumpkin like you're making a jack o'lantern. Remove seeds and pulp.
2. Rub with oil and sprinkle with salt.
3. Bake at 400 degrees for 25 minutes with the lid on.
4. Meanwhile, simmer the other ingredients (except pumpkin seeds and a few teaspoons of the herbs) for a few minutes, set aside.
5. Remove pumpkin, fill with the soup mixture and bake at 375 degrees for an hour in a round casserole.
6. Use a foil cap instead of the pumpkin top to bake this.
7. Remove from oven, take off the foil and sprinkle with pumpkin seeds, herbs and a little paprika.
8. Serve soon, with the pumpkin top on when you bring it to the table.