Ingredients

• 4 pounds pumpkin, peeled and cut into cubes
• 2 cups vanilla-flavored coconut beverage
• 1 (14.5 ounce) can chicken broth
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 cup vanilla yogurt (optional)
• chopped toasted walnuts (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
2. Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.