Roasted Pumpkin Soup

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Roast slices of pumpkin in oven until soft. Saute 1 cup sliced onion in coconut or canola oil in a medium saucepan until tender. Add 1 can water or vegetables broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add the pumpkin, 1 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and as much ground pepper as you like. Transfer broth mixture into the container of a blender or processor. Process until smooth. I like it very thick. You may add more water if you want to.

Top with chives or a sprinkle of cinnamon.

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