Spiced Pumpkin-Apple Soup

1 small pumpkin (or butternut squash), halved and seeded

2 Granny Smith apples

1 large sweet potato

2 large onions, peeled and quartered

4 garlic cloves

6 cups vegetable or chicken broth

1 teaspoon mild curry powder

1/2 teaspoon of olive oil

1/4 teaspoon chili flakes

1/2 teaspoon ground cinnamon ^[2]

1/4 teaspoon ground Chinese 5 spice

Salt and pepper to taste

1 cup coconut milk (or Greek/soy yogurt)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Cut pumpkin in half and rough chop the sweet potato, apple and onion. Chop small and set aside 1/2 of the apple.
3. Place pumpkin halves, sweet potato, onion and 1½ of the apple onto the prepared baking sheet. Drizzle with olive oil and place with the other vegetables. Wrap the garlic in foil.
4. Bake on the center rack of the oven for 45-60 minutes until tender. Remove from oven and set aside until cool enough to handle.
5. Squeeze garlic cloves out of their skin and place into a food processor.
6. Scrape the flesh from the pumpkin and place into a food processor along with the sweet potato, apple and roasted onion.