Autumn Pumpkin Soup

Ingredients:
1 tbsp. olive oil

1 onion, sliced thinly

1 celery stalk, sliced thinly

2 garlic cloves, crushed or chopped

14 oz pumpkin, cut into bite size pieces (alternative: canned pumpkin)

2 medium size sweet potatoes, skin removed and cut into bite size pieces

3 cups vegetable stock

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3/4 inch fresh ginger, finely chopped

1 14 oz can coconut milk

Salt and pepper to taste

Garnish options: toasted cashew nuts, scallions (halved and cut into thin strips), goat cheese and chopped mango

Directions:

1. Heat the olive oil in a large pot and add the garlic, onion, and celery. Cook for 5 minutes until the onion is soft
2. Add the sweet potatoes and pumpkin and cook for another 2-3 minutes
3. Add the vegetable stock, coconut milk, nutmeg, cinnamon, and ginger and bring to boil. Lower the heat and let it simmer for 15 minutes
4. Using an immersion blender or a blender, puree the soup until smooth
5. Season with salt and pepper to taste
6. Pour soup into serving bowls and top with toasted cashews, chickpeas, scallion, goat cheese and mango. Serve immediately.

Serves: 4-6