Healthy Holiday Pumpkin Soup

Pumpkin soup Instructions

• Add coconut oil into the pan, turn pan onto med-high heat.
• Add carrots and cook for 2 minutes, then add onions and cook for 3 min.
• Add in all seasonings, then add in garlic and ginger, add in roasted pumpkin (or if using a can use pumpkin pure)- for fresh pumpkin cook for around 2 minutes, stirring consistently
• Add in vegetable or chicken broth, bring to a simmer, and cook 10 minutes or until pumpkin is fully cooked
• Remove from heat, let cool for 1 minute, add into vitamix or any bender until pureed. While blending on a lower setting, add in 2 tbsp of organic coconut cream.
• Transfer to a bowl, serve with roasted pumpkin seeds, kale, and coconut cream

** if soup seems too thick, feel free to add any vegan milks or vegetable or chicken broth and blend until desired consistency.

Pumpkin seed instructions

• if using whole pumpkin, rinse and dry seeds
• Add to a bowl with coconut oil, honey, cinnamon, pumpkin spice, and salt & pepper. Mix well.
• Spread on baking sheet with parchment paper
• Bake on 350 for 15-20 min or until golden brown

For kale topping

• 1 bunch organic kale, washed dried and chopped
• 2 tbsp olive oil
• 1 small shallot minced
• 2 tbsp seseme seeds

For kale instructions

• Add olive oil into pan and saute shallot for 1 min
• Add kale, add salt and pepper, cook until wilted
• Add sesame seeds and set aside to top for soup later.