• prep: 10 min
• cook: 15 min
• total: 25 min

servings:

Filling root vegetables, creamy coconut milk and a medley of warming winter spices make for one delicious bowl of pumpkin soup.

• 2 cups pumpkin puree (roasted or canned)
• 2 cups broth of choice (I used bone broth)
• 1 medium sweet potato, peeled and diced
• 3 shallots, sliced
• 3 cloves garlic, minced
• 1” ginger knob, minced
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1 tbsp maple syrup
• 1/4 cup full fat coconut milk
• Sea salt, to taste
• Avocado oil, for sauting
• 1 cup pepitas
• 1 tbsp avocado oil
• 1 tsp salt
• 1/2 smoked paprika
• 1/2 tsp garlic powder

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