Preheat oven to 350°F.
Cut pumpkin in half and scoop out seeds. I've found that an ice cream scoop works well for this.
Don't throw the seeds away! Check out this recipe for toasted pumpkin seeds with chile and lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
When the puree is ready, add the rest of the coconut milk, honey and spices.
Blend until smooth. This soup can be served chilled or warm.
Come back and leave a comment telling me how much you liked it!