🎃 Pumpkin Soup Ingredients: 4 cups pumpkin puree 1 can coconut milk 1 tsp salt ½ tsp pepper ½ tsp cayenne pepper 2 tsp fresh sage ½ tsp nutmeg ½ tsp allspice Instructions: Combine all ingredients in a large pot. Bring to a boil, then reduce to a simmer for 10 minutes. Blend with an immersion blender (or carefully in batches using a blender). Garnish with toasted pumpkin seeds. 🥄 To Make Pumpkin Puree from Fresh Pumpkin: Cut 5–6 slits down the side of a pie pumpkin or squash. Microwave for 8 minutes. Flip upside down and cook 5 more minutes, or until soft. Remove, cut in half, and let cool. Peel or cut off skin, scoop out seeds (save them for roasting!). 🌰 Toasted Pumpkin Seeds Ingredients: Seeds and goop from pumpkin ⅓ cup oil 2 tsp salt 1 tsp garlic Instructions: Spread seeds and goop on a baking sheet. Drizzle with oil, salt, and garlic; toss to coat. Roast at 425°F, tossing every 10 minutes until golden (about 20–30 minutes). Store in an airtight container. Nothing says fall like the smell of pumpkin soup simmering on the stove! 🍁💛

🍂 It’s Soup Weather! 🍲
Warm up with this cozy Pumpkin Soup recipe, it's creamy, comforting, and full of fall flavor. Perfect for those chilly evenings! Check alt text for the recipe.

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