Roasted Pumpkin Soup with Tarragon (Dairy Free with Vegan Option)

Fall is here!  The pumpkin are in plenty this year.  We have been looking how they decorate our road side stand.  So what to do with all those pumpkins?  Here is another great pumpkin soup recipe.  I love the hint of tarragon.   If you have the time, take the seeds and roast them as well.   They make a great topping.

Ingredients

• 1 medium size pumpkin roasted*
• 1 diced onion
• 1 tablespoons olive oil or grass fed butter
• 3-4 cloves minced or roast garlic
• 1 tablespoon maple syrup or honey
• 4 cups vegetable, bone or chicken broth
• 1/2 cup coconut cream
• 3 tablespoons chopped tarragon
• 1 teaspoon sea salt or to taste
• cayenne to taste
• black pepper to taste

Directions

1. Roast pumpkin and garlic in oven (see directions below)
2. In a large pot add onion and oil.  Saute for 5 minuets until soft.
3. Add tarragon and fry for another minute.
4. Add all remaining ingredients and cook for 5-10 minutes.
5. Puree until smooth.
6. Serve with tarragon and roasted maple cinnamon pumpkin seeds

*to roast a pumpkin simply poke holes in the pumpkin with a knife.  Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.

Happy Thanksgiving!