Savory and Sweet Pumpkin Soup

This delicious soup was modified from an original recipe on Minimalist Baker. It's simple enough to make within 20 minutes (if you have pumpkin puree on hand) but longer if you need to make it from scratch. Super easy, and amazingly delicious! Perfect for the season. Enjoy :)

Ingredients:

2 ¼ cups of pumpkin puree
Olive oil
2 shallots (optional- I didn't use as I don't even know what shallots are..)
~ 3 cloves of garlic or 3 teaspoons of minced garlic
2 cups of vegetable broth
1 cup of non-dairy milk (use thick canned coconut milk for a thicker soup)
2 tablespoons of maple syrup
½ teaspoon of sea salt, black pepper, cinnamon & nutmeg (or pumpkin pie spice), turmeric
Optional- good for thickening soup further- 1 can of white beans, drained and blended into a puree

Ingredients for topping:

Olive oil
1 chopped clove of garlic or 1 teaspoon minced garlic
1-2 cups of kale
2+ tablespoons of sesame seeds
Optional- other savory veggies of choice, I used sliced mushrooms

Directions:

First cook your pumpkin and make pumpkin puree (or open a can). Roast your shallots and garlic in a bit of olive oil in a pan over medium heat in a large pot. Throw in everything else and cook on high until boiling, and then lower to low-medium heat, stirring often for about 10 minutes until flavors are well blended. If you want your soup a little thicker (I used some extra broth and wound up with a thin soup), blend up some beans and throw em in there! Extra protein and you won't even taste them. They made the texture of my soup amazing!

While soup is cooking, sauté your kale, veggies, garlic and sesame seeds in a smaller pot until wilted/well cooked.

Serve soup in large bowls and top with kale mixture. Enjoy!