ROASTED PUMPKIN AND ONION SOUP

Happy Friday! Boy was I ready for the weekend. Or at least for the end of the work day so I could hit up crossfit. My sister asked me if I could send her a picture doing a one-handed handstand. She's made Friday her official one-handed handstand day on instagram so of course I was happy to participate. I wanted to go above and beyond though and do one on a kettlebell. Well that proved harder than expected! But I managed to get one on the parallet bar, which made me very happy until my coach did one on the kettlebell! Always one upping me. So of course I had to beat him in the WOD and I did just that, 419 reps over his 412 (you win some, you lose some) but as long as you win the majority of them!  I'm not competitive or anything. Haha. Tomorrow morning I'm going to do some more practice on the kettlebell handstand so I'll be sure to let you know how I go.

INGREDIENTS

  • 1 pumpkin
  • 1 onion
  • 3 cups chicken stock
  • 1 cup coconut milk
  • Olive oil
  • Salt
  • Cinnamon
  • Nutmeg

INSTRUCTIONS

  1. Preheat oven to 425F
  2. Cut the pumpkin and onion in half, drizzle with a little olive oil, sprinkle with salt and bake cut side up for 1 hour
  3. Scoop the contents into your food processor and blend with 1 cup chicken stock
  4. Pour the mixture into a sauce pan, add the coconut milk and the remaining 2 cups of chicken stock and mix until heated through
  5. Garnish with coconut milk, cinnamon and nutmeg

Preparation time: 10 minutes | Cook time: 1 hr & 10 min | Number of Servings: 4