Healthy Holiday Pumpkin Soup

Ingredients

• 1 sugar pie pumpkin
• 1 cup of chopped carrots
• 1 whole oinion chopped
• 2 tbsp coconut oil
• 4 large garlic cloves or 5 small cloves
• 2 inches freshly grated ginger fresh
• 2 tbsp Coconut cream for soup extra for garnish
• 2-3 tbsp organic maple syrup to your liking
• 4 cups of chicken or vegetable broth
• 1/4 tsp thyme
• 1/16 tsp Ground sage
• 1/8 tsp Cinnamon
• 1/16 tsp Nutmeg
• 1/4 tsp Fennel seeds whole
• 1/16 tsp cayenne
• 1/8 tumeric powder
• Salt and paper to taste use Celtic salt

• 2 tbsp coconut oil
• Large tbsp honey or maple syrup if you prefer
• 1/8 tsp ceylon cinnamon
• 1/8 pumpkin spice
• pince of salt and pepper

Instructions

1. Add coconut oil into the pan, turn pan onto med-high heat.
2. Add carrots and cook for 2 minutes, then add onions and cook for 3 min.
3. 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
4. Add in vegetable or chicken broth, bring to a simmer, and cook 10 minutes or until pumpkin is fully cooked
5. 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.
6. Transfer to a bowl, serve with roasted pumpkin seeds, kale, and coconut cream