2 1/2 cups pumpkin puree (canned is fine)
1 tbsp. olive oil
2 shallots, diced
3 garlic cloves, minced
2 cups vegetable stock
1 cup light coconut milk
2 tbsp. maple syrup or honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Heat a large saucepan over medium heat and add olive oil, shallots, and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.

Add remaining ingredients, including the pumpkin puree, and bring to a simmer.

Carefully transfer soup mixture to a blender to puree the soup. Puree to smooth consistency, then pour the mixture back into the pan. Alternatively, use an immersion blender to puree the soup right in the pan.

Continue cooking over medium-low heat for 5 to 10 minutes. Serve with roasted pumpkin seeds if desired.

Submitted by: Kimberly Schwartz