Spiced Pumpkin Soup

This recipe makes a large batch of soup.

2 to 3 tablespoons coconut oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
2 cups (approximately) soaked and cooked white or other beans (optional)
10 cups water or homemade chicken stock*
8 cups cooked sugar pie pumpkin flesh
1 to 2 tablespoons maple syrup (optional)
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
3 to 4 teaspoons Himalayan salt
1/2 to 1 teaspoon ground black pepper
coconut milk and cilantro, for garnish (optional)

Heat the coconut oil over medium heat in an 8-quart stockpot. Add onion and saute for about 5 minutes. Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more.

Add the water, cooked pumpkin, pumpkin pie spice, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes, covered.

Puree soup in batches. I like to have another 8-quart pot ready to go that I can pour the pureed soup into as I go. Serve with a swirl of coconut milk.