Ginger Pumpkin Soup

Ingredients

• 2 sugar pumpkins 2 pumpkins yield ~2 1/4 cups (450 g pumpkin puree)⠀
• 1 Tbsp olive oil or ghee ⠀
• 1 small shallots diced⠀
• 1 small sweet onion ⠀
• 3 cloves garlic minced // 3 cloves yield 1/2 Tbsp ⠀
• 3 in fresh ginger skinned and minced ⠀
• 2 cups vegetable broth DIY or store-bought⠀
• 1 cup canned light coconut milk or sub other non-dairy milk with varied results⠀
• 2 Tbsp maple syrup or agave nectar or honey if not vegan⠀
• 1/4 tsp each sea salt black pepper, cinnamon, nutmeg⠀
• 1/4 teaspoon turmeric ⠀

• 1 cup roughly chopped kale⠀
• 1 large clove garlic minced⠀
• 2 Tbsp raw sesame seeds⠀
• 1 Tbsp olive oil⠀
• 1 pinch salt⠀

Instructions

1. ** skip this step if using organic pumpkin purée** Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.⠀
2. Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).⠀
3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.⠀
4. To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.⠀
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.⠀
6. Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.⠀
7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.⠀
8. ** won’t fit both recipes so I’ll do a separate post ! **