Ingredients:

• 1 small pumpkin (about 2 pounds)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons OLEA's Extra Virgin Olive Oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh oregano, for garnish
• Small pumpkins hollowed out for serving (optional)

Instructions:

1. Start by peeling and seeding the pumpkin. Then, chop it into small cubes.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables start to soften.
3. Add the chopped pumpkin, ground cinnamon, and ground nutmeg. Sauté for another 2-3 minutes to enhance the flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 20-25 minutes until the pumpkin is tender.
5. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches.
6. Return the soup to the pot and stir in the coconut milk. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste. Adjust the spices and consistency if needed.
8. Ladle the creamy pumpkin soup into bowls, garnish with fresh oregano, a pinch of pepper and serve hot.

Recipe adapted from The Little Shop of Olive Oils