Vegan Pumpkin Soup

In large pot heat olive oil, add sliced onion and sliced garlic. Allow onion and garlic to cook down. If using fresh pumpkin, cook in oven till very tender at 350 degrees. This will cut down on cooking time once in the pot with other ingredients (If using canned pumpkin, add once onions and garlic are well cooked). Take pumpkin out of oven, cut in half and scoop out seeds. Keep seeds for toasting, they are a great topping for the soup. Either peel skin of pumpkin or, if the skin will not easily peel, put in large bowl, cover with foil and let steam until skin will fall out with little hassle. Cut pumpkin down into large chunks. Add to pot. Add vegetable stock or water - enough to cover all of the pumpkin. Bring to boil. Once boiling, take pot off heat. You will now transfer all ingredients into a blender or food processor. If using a blender you will most likely have to blend in shifts as all ingredients won’t fit all at once. Blend until very smooth. Transfer back into pot, put back on low heat and season to taste.

Seeds:

Toast in oven at 325 degrees until pillowy. Around 5 minutes. Sprinkle with sea salt and top off your soup.