Preheat oven to 425 degrees F (210 degrees C).
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
, and cook for 5 minutes until soft then add in
Jarred Minced Garlic (1/2 Tbsp)
Jarred Minced Ginger (1/2 tsp)
. Mix together and keep cooking.
Scoop out the cooked pumpkin into the pot along with the
Lee Kum Kee 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)
Ground Black Pepper (to taste)
. Then add in the
Vegetable Stock (2 cups)
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.