Roasted Pumpkin Soup

Preheat oven to 425 degrees F (210 degrees C).

Cut the Pumpkin (1) in half and scoop out all the seeds and strings, then quarter it. Save the seeds for roasting later if you desire.

Drizzle the pumpkin with a little Coconut Oil (1 Tbsp) then place on a lined baking tray. Roast pumpkin for 35-40 minutes until soft.

Heat a large pot to medium heat and add in a little more coconut oil. Toss in the chopped Onion (1), and cook for 5 minutes until soft then add in Jarred Minced Garlic (2 tsp) and Jarred Minced Ginger (1/2 tsp). Mix together and keep cooking.

Scoop out the cooked pumpkin into the pot along with the Hoisin Sauce (1 tsp), Paprika (1 tsp), Ground Turmeric (1/2 tsp), Ground Coriander (1/2 tsp), Fresh Sage (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Then add in the Vegetable Stock (2 cups) and Coconut Cream (1 can) and stir. Bring up to a boil, then turn down to low and let simmer for 10-15 minutes until flavors have developed.

Remove the soup from the heat and add into a blender, in a few batches if needed. Pulse until nice and creamy. Adjust any seasonings here if needed. Serve in a bowl with a dollop of Burrata Cheese (to taste), Pepitas (1 tsp), and fresh sage leaves.