Pumpkin Soup with Herby Oil Drizzle

1

Preheat oven to 350 degrees Fahrenheit and prep ingredients: Dice the onion, carrot and celery, thinly slice the garlic and ginger.

2

Warm the coconut oil over medium heat in a large pot. Once warm, add the onions, celery and carrots and sauté until tender. Add the garlic and ginger and sauté for another few minutes.

3

Mix in the curry paste and 1 tsp of cinnamon and cook for 1 minute, before mixing in the pumpkin puree. Sauté, stirring often, until the pumpkin puree darkens in colour slightly.

4

Pour in the vegetable broth and coconut milk and season with ¼ tsp of salt and pepper. Bring to a boil then lower to a simmer for 25-30 minutes.

5

Meanwhile make the herby oil and spicy pumpkin seeds. Toss the pumpkin seeds with the ½ Tbsp of avocado oil, paprika, ½ tsp of cinnamon, chili powder, garlic powder, cayenne, ¼ tsp of salt and pepper and spread out on a baking tray lined with parchment paper. Roast for 12-25 minutes until lightly toasted, stirring halfway through.