Chop shallots and crush garlic —add to a pan with 3 tablespoons of oil. Let the shallots and garlic cook until translucent.
Meanwhile, in a separate pot, combine coconut milk and pumpkin puree; stir together to mix completely.
Add veggie stock and mix in completely.
Once shallots and garlic are finished cooking, pour them plus the oil into the pumpkin mixture. Add salt, pepper, stevia or maple syrup and cinnamon to taste. You could also thin the soup with water or more veggie stock if you feel it's too thick, or add things like pieces of roasted butternut squash or even tofu.
Let cook over a medium-low heat for about 2 hours so that all the flavors have a chance to develop fully. When ready to serve, garnish with crushed hazelnuts, walnuts, pecans, rosemary or anything you wish.
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