Pumpkin soup (forgot to post!)

So with Halloween past we were wondering what to make with the two pumpkins we had boughten for our doorstep?

We cut them through the middle, removed the seeds and filled them with sliced garlic, herbs and a drizzle of olive oil.

We put the tops back on them so the flesh would steam.

This is what the pumpkins looked like after an hour of roasting at 375F.

We left them for about a half an hour and they continued to cook.

Since we planned on making soup with the roasted pumpkin, Aubrey and I decided to make biscuits. Jeff requested his moms recipe so we made a quick call and then Aubrey and I got started on the biscuits.

They were very good biscuits; they baked up and ended up having so many layers!

Aubrey took the leftover dough and played with it for over an hour. We should do that more often!

The soup we ended up making was vegan and gluten free. We sautéed onions and then added the pumpkin, Coconut milk, water and salt and pepper for seasoning. We puréed this after it cooked for a while. It was so silky smooth and the coconut paired so nicely with the pumpkin purée. 

Enough to share.

I decided to sautée some shrimp with chili oil on high heat. This was so delicious and was amazing in the soup.