Pumpkin and Squash Soup

• 2 tablespoons

  olive oil

  2 tablespoons olive oil

• 1

  onion

  1 large onion, chopped

• 2 to 4

  garlic

  2 to 4 garlic cloves, minced

• •

  salt

  Salt

• 1 teaspoon

  allspice

  1 teaspoon allspice

• 1 teaspoon

  cinnamon

  1 teaspoon cinnamon

• 1 pound

  pumpkin

  1 pound pumpkin, diced

• 1 pound

  winter squash

  1 pound winter squash, diced

• 6 cups

  broth

  6 cups broth or water

• 1/2 to 1 cup

  coconut cream

  1/2 to 1 cup coconut cream

Steps

1. 1

   Heat the olive oil in a large pot and cook the onion until tender.

2. 2

   Add a pinch of salt and the garlic and cook briefly.

3. 3

   Add the pumpkin, squash, allspice, cinnamon, and broth.

4. 4

   Bring to a boil, then cover and simmer for about 45 minutes until the vegetables are very soft.

5. 5

   Blend until completely smooth and stir in the coconut cream.

Notes

• Finish with black pepper, chili oil, toasted pumpkin seeds, or a squeeze of lemon if you like.