When the temperatures are in the single digits, you need this in your bowl! I love soups…Simple to make, easy on the budget and generous in quantity. I dreamed this one up late last year when I was thinking about Thanksgiving, seasonal vegetables and something festive. Normally, I like soups where I can just throw everything in the pot, but roasting the ingredients for this soup was a must. Although it’s an extra step, it’s worth it…Roasting caramelizes the sugars in the veggies and fruit and adds a richness to the flavor. And when you top it off with a swirl of full fat coconut cream and toasted cinnamon pecan…