Spices: salt, pepper, garlic powder, red pepper flakes, pumpkin pie spice
Instructions
Preheat oven to 400F.
Use a small knife and remove the top from the pumpkin (hole big enough to eat your soup out of).
Use a spoon and scoop out all the guts and seeds. Spray the inside of the pumpkin with olive oil or avocado oil cooking spray.
Put the top back on the pumpkin and bake it on the oven rack for 20 minutes. Remove and set on the stovetop or on a cooling rack to cool down (keep the tops on).
Prep the veggies - dice the poblano pepper, thinly slice the onion, peel and slice the garlic, and thinly slice the leek.
Add 1 tbsp olive oil to a pot along with the prepped veggies. Stir and sauté over medium heat until the veggies are soft and caramelized.
Add the ground beef and brown fully.
Roughly chop the butternut squash into bite sized pieces and add to the beef along with the 3 cups of chicken broth, can of coconut milk, and the whole bag of spinach.
Season with a pinch each of salt, pepper, garlic powder, red pepper flakes, and pumpkin pie spice, to taste.
Cover and simmer the soup for 30 minutes, until squash is softened.
Ladle the soup into the pumpkin bowls, serve, and enjoy!