Name: Simple Pumpkin Soup
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 null pie pumpkin (sugar pumpkins; yields approx. 2.25 cups puree); 1 tbsp olive oil (divided; or sub water for oil-free); 2 null shallots (diced); 3 clove garlic (minced); 2 cup vegetable broth (DIY or store-bought); 1 cup coconut milk (canned light coconut milk); 2 tbsp maple syrup (or agave nectar); 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cinnamon; 0.25 tsp nutmeg; 1 cup kale (roughly chopped); 1 clove garlic (large, minced); 2 tbsp sesame seeds (raw); 1 tbsp olive oil; 1 pinch salt

Instructions

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1

Preheat oven to 176C. Cut the pie pumpkin (2) in half, remove seeds, and brush flesh with olive oil (1 tbsp). Roast face down on a baking sheet for 50 minutes until tender.
2

Let cool for 10 minutes, then peel away the skin and set the pumpkin flesh aside.
3

Sauté shallots (2) and garlic (3 clove) in a saucepan over medium heat with the remaining soup oil for 3 minutes until translucent.
4

Add the roasted pumpkin, vegetable broth (2 cup), coconut milk (1 cup), maple syrup (2 tbsp), sea salt (0.25 tsp), black pepper (0.25 tsp), cinnamon (0.25 tsp), and nutmeg (0.25 tsp). Bring to a simmer, then puree with a blender and cook for 10 minutes.
5

For the topping, toast sesame seeds (2 tbsp) in a skillet for 3 minutes. Remove and set aside.
6

In the same pan, sauté garlic (1 clove) in olive oil (1 tbsp) for 2 minutes. Add kale (1 cup) and salt (1 pinch), steam until wilted, then toss with the toasted seeds.