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!