1 med-size pumpkin
1 TB oil (I prefer coconut)
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 tsp fresh thyme
salt to taste
1 qt broth
1 cup coconut milk (or as desired)
Preheat oven to 350 degrees. Cut pumpkin in quarters, place cut-side down on baking sheet. Bake in over till tender about 40 min. Reserve the juice on the baking sheet.
When cooled, scoop out the pulp with a spoon, set aside and discard the skin.
Heat oil in saucepan over low heat. Add onions, celery, and seasonings. Cook 5 min. Add pulp and stock and bring to boil. Reduce heat and simmer till onion and celery are tender about 10 min. Puree mixture in blender in batches. Stir in coconut milk. Add stock if too thick. Serve hot sprinkled with toasted pumpkin seeds.