Creamy Pumpkin with Brussel Sprouts

Preheat oven to 350 degrees F (180 degrees C).

Wash and cut Brussels Sprouts (2 cups) in half.

Season with Salt (to taste) and Ground Black Pepper (to taste), Garlic (1 clove), Extra-Virgin Olive Oil (2 Tbsp), and Balsamic Vinegar (1 Tbsp).

Bake for 30 minutes or until cooked and caramelized.

Place Pumpkin Purée (2 cups), Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (to taste), and Sunflower Seed Butter (2 Tbsp) into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough Vegetable Broth (to taste) for you to get a smooth, creamy texture.

Pour into serving bowls, top it off with the roasted Brussels sprouts, a sprinkle of Pepitas (2 Tbsp), ground pepper and a drizzle of extra virgin olive oil.