Ingredients
- 2 Roast Half Duck , Defrosted
- 2 Tbsp. Olive Oil
- 1 Sweet Onion, Diced
- 4 Garlic Cloves, Minced
- 2 Cups Pumpkin Puree
- 3 Cups Chicken Broth or Duck Stock
- 1/2 tsp. Salt
- ½ tsp. Cinnamon
- ½ tsp. Nutmeg
- ½ tsp. Cloves
- ½ Cup of Coconut Milk
- ¼ Cup Pepitas
Direction
- Preheat oven to 375 degrees F and cook Roast Half Duck for 15-20 minutes.
- Preheat olive oil in a large Dutch oven or saucepan to medium heat. Add in onion, garlic, and salt then cook for 5 minutes.
- Add pumpkin puree, broth/stock, cinnamon, nutmeg, cloves, and coconut milk. Stir until smooth.
- Bring to a boil and reduce heat to a simmer for about 15 minutes. Season with salt and pepper to taste.
- Use food processor or immersion blender to puree soup.
- Shred Roast half duck into bite size pieces. Stir into soup
- Toast pepitas on medium heat in a sauté pan until golden.
- Serve soup with toasted pepitas on top.