How to make
Preheat the oven and line the baking pan with parchment paper. Carefully halve the pumpkin and remove the seeds.
Cut each half of the pumpkin in half to make it into quarters.
Apply with a brush or rub 1 tbsp. of olive oil on the edible part of the pumpkin and place the quarters, cut side down, onto a baking sheet.
Bake them for 35 minutes or more until the orange flesh can be easily pierced with a fork. Set them aside to cool for a few minutes.
Heat the remaining 3 tablespoons of olive oil in a thick-bottomed pot over medium heat. When the oil heats up, add the garlic, onion and salt.
Stir, so that they can mix well. Cook, while stirring occasionally, until the onion is translucent - about 8 to 10 minutes.
Meanwhile, peel the pumpkin.
Add the pumpkin, cinnamon, nutmeg, cloves, hot paprika (if used) and ground black pepper.
Using a mixing spoon, break the pumpkin into smaller pieces.
Pour the broth. Boil the mixture, then reduce the heat and let it simmer for about 15 minutes, so that it absorbs the flavors.
When the pumpkin soup is almost ready, mix the coconut milk and maple syrup. Remove the broth from the heat and allow it to cool slightly.
You can use a liquidizer to blend the soup in the pot.
Boil the Halloween pumpkin soup for another 5 minutes.
