Simple Pumpkin Soup

• 2 sugar pumpkins ~2 1/4 cups pumpkin puree
• 2 shallots diced
• 3 cloves garlic minced
• 2 cups stock veggie
• 1 cup light coconut milk or sub other non-dairy milk with varied results
• 2 tablespoons maple syrup or agave nectar, or honey if not vegan
• 1/4 teaspoon sea salt each, black pepper, cinnamon, nutmeg

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
3. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
4. 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.
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
6. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
7. 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.

sugar, shallots, garlic, stock veggie, light coconut milk, maple syrup, salt

Taken from www.yummly.com/recipe/Simple-Pumpkin-Soup-1313423 (may not work)