Roasted Pumpkin Soup

The other day, I bought three baking (sugar) pumpkins for pies, breads, soups, cookies, etc. Today, I roasted and pureed all three. I put the puree into freezer bags - two cups per bag to throw in the freezer for later use.

I kept one bag out for soup tonight.

Ingredients:
2C roasted pumpkin puree
1 medium butternut squash
1 leek, sliced - white and light green part
4 garlic cloves (I like it garlicky)
1 container So Delicious Coconut Yogurt - plain
a bit of So Delicious Coconut Milk (this can be found in the refrigerator section with the "alternative" milks at Whole Foods -- you can also use soy milk) I like my soup thick, so I didn't use too much, but if you like your soup thinner, add more
cinnamon - to taste
chili powder - to taste
sea salt/pepper - to taste

Combine all ingredients in saucepan. heat for about 20 minutes - stir occasionally to make sure nothing is burning.
Use an immersion blender to blend butternut squash into puree. If you don't have an immersion blender pour into standing blender -- very carefully! -- and blend until smooth.
Enjoy with your favourite sourdough bread.