2 1/4 cups pumpkin puree
2 shallots, diced
3 cloves garlic, minced
2 cups veggie stock
1 cup light coconut milk
2 Tbsp maple syrup or honey
½ tsp each cinnamon and nutmeg
1 tsp salt and rubbed sage
Dash black pepper
GARLIC KALE SESAME TOPPING (optional)
1 cup roughly chopped kale
1 large garlic clove, minced
2 Tbsp sesame seeds
1 Tbsp olive oil
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
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.
For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.