Pumpkin cream soup

This cream soup is perfect for AIP. It is very easy to cook it with a minimum of ingredients, and it turns out very tender and delicious. The main thing is to choose the right pumpkin, it should be sweet and rich in flavor

Recipe

Preheat your oven to the 350F (180C) degrees. Cut the pumpkin onto the small pieces, put the pieces on the deck and bake it for 1 hour, then check it with the knife - when the knife easily slide through the pumpkin - it is ready!
Remove the seeds from the pumpkin, then peel the skin (you could use a spoon, to separate skin from the pumpkin). Put it to the food processor or to the bowl and use the blender. Add the spices and coconut milk and blend everything till the smooth consistency. You could regulate the consistency, by adding the coconut milk. So, it could be more fluid or vice versa.

There are a lot of options, how you could serve the pumpkin cream soup. My favorite is with cilantro and fried shrimps.
I add pumpkin seeds and pumpkin oil to my husbands plate (not AIP)

Enjoy your meal!