Pumpkin & Carrot Sage Coconut Soup

Serving Size | 4 servings

Ingredients:

• 1 small pumpkin

• Small bag of carrots

• 1 tsp sesame seed oil or any oil

• Fresh sage, bay leaf, rosemary, salt

• 6 fresh garlic bulbs

• 1 white onion

• 1 cup Veggie broth

• 1 can Coconut Milk

• Handful of pumpkins seeds

• 1 bunch Lacinato kale

• Maple syrup

Directions

• Heat oven to 425 degrees

• Cut your pumpkin in half, scrape seeds out and massage with sesame seed oil and salt, place upside down on a pan. Lay out your carrots and season with salt on the same pan. Place in oven for 35 mins or longer or until flesh can be pierced with a fork.

• Dice your onion and garlic, add Sage, bay leaf, rosemary, salt and cook till translucent.

• Use oil to heat in pot and add onions and garlic until translucent. Add your spices. Stirring occasionally about 8-10 min.

• Here I added about a cup of vegetable broth in the pot and let simmer for about 10-15mins for the broth to absorb flavor.

• Add pumpkin and carrots and mix in with broth. Simmer for another 10-15mins.

• Take your soup and add to a blender until creamy smooth.

• Add soup back into pot and add coconut milk and maple syrup based on your desire. I always start off small and go from there.

• Lastly, add your your kale into the pot and garnish with pepitas!

This soup is loaded with vitamin A and fiber, incredibly healing for the digestive system. Remember these recipes are only guidelines, feel free to experiment and make it your way! Happy healing!