Roasted Pumpkin Soup

Preheat oven to 400 degrees. Chop vegetables as instructed in ingredient list.

Place pumpkin, peppers, apple, and onion in a single layer on baking sheet, and coat with about 2 tbs of olive oil. Place springs of thyme on top of veggies, and bake for 45-50 min until everything is fork-tender.

Once veggies are cool enough to handle, remove the skins from the pumpkin and the apples.

Heat 2 tbs of olive oil in a large stockpot, and cook garlic over a medium until tender, for about 3 minutes.

Add in the white wine and bring mixture to a boil for about 2 minutes.

Add veggies, vegetable stock, and sage leaves, and bring the mixture to a full boil. Reduce the heat, and let everything simmer for 5-10 minutes.

Puree the mixture with an emersion blender until smooth. Add in coconut cream, and your spices. You can serve the soup immediately, or let it sit at a low heat while you prepare your table.

Serve with thyme leaves, pumpkin seeds or pepitas, red pepper flakes, and a swirl of coconut cream to garnish.