2 sugar pumpkins  or ~2 ¼ cups pumpkin puree

    1 Tbsp olive oil

    2 shallots, diced

    3 cloves garlic, minced

    1-inch ginger root or 1 Tbsp ginger puree

    2 cups veggie stock

    1 cup light coconut milk

    2 Tbsp maple syrup, agave nectar or honey

    ¼ tsp each of sea salt, cinnamon, nutmeg




    1 cup roughly chopped kale

    1 large garlic clove, minced

    2 Tbsp raw sesame seeds

    1 Tbsp olive oil

    Pinch salt


    Directions for KALE-SESAME TOPPING

    1. In a small pan over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove roasted seeds from pan and set aside.
    2. To the still-hot pan, add olive oil and and sauté garlic until golden brown – about 2 minutes.
    3. Add kale and toss, then add a pinch of salt and cover to steam.
    4. Cook for another few minutes until kale is wilted.
    5. Add sesame seeds back in, toss and set aside.


    Directions for SOUP

    1. Preheat oven to 350oF (180oC) and line a baking sheet with parchment paper.
    2. Cut off the tops of two sugar pumpkins, cut in half and scrape out seeds.
    3. Brush the flesh with oil and place face down on the baking sheet.
    4. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes.
    5. Peel away skin and cube pumpkin roughly.
    6. In a large saucepan, fry shallots, garlic, and ginger in oil on medium-low. Cook for 2-3 minutes, or until slightly browned and translucent.
    7. Add remaining ingredients, and pumpkin, and bring to a simmer.
    8. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
    9. Blend soup to a puree.

    10. Serve in bowls with Kale-Sesame topping as garnish.

    Serves 3-4.