Coconut-Pumpkin Soup

Ingredients:

• 1 small pumpkin (or butternut squash), about 2 pounds, peeled, seeded and cut into 1-inch cubes.
• 1 medium sweet potato (about 12 ounces), peeled, and cut into 1-inch cubes.
• 5 Tbsp olive oil, divided per directions
• Salt
• Black pepper, ground 
• 1 medium onion, chopped
• 2 carrots, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp organic ground coriander
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1 13.6-oz can Thai Kitchen Unsweetened Coconut Milk
• 4 cups low-sodium vegetable broth
• 1/2 cup pepitas (or pumpkin seeds)
• 2 Tbsp finely chopped, flat-leaf parsley

Directions:

1. Preheat oven to 425°F. On a large baking sheet, toss pumpkin and sweet potato cubes with 2 Tbsp oil, 1 tsp salt and 1/2 tsp black pepper. Roast until golden brown and tender, 16 to 20 minutes.
2. Meanwhile, heat 2 Tbsp oil in a deep sauce pan. Add onion and cooked, covered for 5 min. Add carrots and sauté until vegetables are just tender, 6 to 8 minutes.
3. Add garlic, coriander, paprika, ginger, and 1 tsp salt and cook, stirring for 1 minute. Stir in coconut milk, then broth, and bring to a boil. Reduce heat and simmer 10 minutes.
4. Meanwhile, heat remaining Tbsp of oil with pepitas (or pumpkin seeds) in a small skillet on medium and cook, stirring until light golden brown, 2 to 3 minutes. Remove from heat and stir in parsley and 1/2 tsp each salt and pepper.
5. Stir roasted vegetables into soup base. Blend in batches, pureeing until smooth. 
6. Serve warm topped with pepita mixture.