Pumpkin Soup

1 sugar pumpkin, cut in half and seeds scooped out     
4 carrots, washed and cut into half-moons
1 sweet onion                        
3/4 can coconut milk (not light)
1/2 tsp Celtic sea salt                    
1/4 tsp cumin
1 heaping tsp cinnamon

Bake pumpkin halves on parchment paper in oven at 400º for 25 minutes, or until fork easily passes through center.  Cool for 10 minutes.
Using large spoon, scoop out cooked pumpkin and place in blender.  Boil carrots until soft, and place in blender with pumpkin.

Saute 1 sweet onion in olive oil quickly on stove for a few minutes or until onion becomes translucent.  Add to blender, along with coconut milk, sea salt, cumin and cinnamon.  Blend, making sure all ingredients are thoroughly mixed.  Enjoy immediately.