From The Minimalist Baker

2 1/4 cups Pumpkin 

2 Shallots, diced or 1/2 Onion

3 cloves Garlic, minced

2 cups Veggie Stock

1 cup Light Coconut Milk

2 TB Maple Syrup 

1/4 tsp each Sea Salt, Black Pepper, Cinnamon, Nutmeg

Garlic, Kale, Sesame Topping

1 cup roughly chopped Kale

1 large Garlic clove, minced

2 TB raw Sesame Seeds

1 TB Olive Oil

Pinch of Salt


Preheat oven to 350 F and line a baking sheet with parchment paper.  Using a sharp knife, cut off the tops of sugar pumpkin and then halve.  Use a sharp spoon to scrape out all of the seeds and stings.  Brush the flesh with oil and place face down on the baking sheet.  Bake for 45-50 minutes or until fork tender.  Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.  To a large saucepan over medium heat add 1 TB olive oil, shallot and garlic.  Cook for 2-3 minutes, or until slightly browned and translucent.  Turn down heat if cooking too quickly.  Add remaining ingredients, including the pumpkin, and bring to a simmer.  Transfer soup mixture to a blender or a use an immersion blender to puree the soup.  Pour mixture back into pot.  Continue cooking over medium-low heat for 5-10 minutes, and taste and adjust seasonings as needed.  Serve as is or with Kale-Sesame topping.

FOR THE TOPPING: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown.  Be careful as they can burn quickly.  Remove from pan and set aside.  To the still hot pan, add olive oil and garlic and saute until golden brown - about 2 minutes.  Add kale and toss, then add a pinch of salt and cover to steam.  Cook for another few minutes until kale is wilted and then add sesame seeds back in.  Toss to coat and set aside for topping soup.