Ingredients

The following ingredients have 4 Servings
  • 1 qt (32 oz) vegetable broth
  • 1 (15 oz) can of pumpkin pureé
  • 1 onion, coarsely chopped (about 1 cup)
  • 1 cup coarsely cut carrots
  • 1/4 cup coconut sugar
  • 2 cloves garlic
  • 1 inch nub of ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 13 oz. unsweetened coconut cream
  • 1 tablespoon avocado oil
  • 8 – 10 sage leaves
  • cracked pepper
  • pecans
  • puffed quinoa

Instruction

  • Add the vegetable broth, pumpkin, onion, carrots, sugar, garlic, ginger, chili powder, cinnamon, and salt to the slow cooker. 
  • Set the slow cooker on high for 2 hours or low for 4 hours. 
  • Once it’s done in the slow cooker, turn off the heat and add the coconut cream.
  • Use an immersion blender or transfer to a blender and blend until smooth. 
  • Keep warm while you prep the toppings.
  • Heat the avocado oil in a pan over medium heat and add the sage leaves. Fry for 1 minute and then flip the leaves. Fry the other side for just another minute. 
  • Divide into bowls. Top with the fried sage, crack pepper, nuts, puffed quinoa, croutons, cheese, or whatever else you like!