Gingered Coconut Pumpkin Soup with Savory Sumac Granola––The ultimate fall weather soup that is a cinch to make

What do you say we forget about the fact that some states are still blazing hot, and we get down with some soup? The minute I see pumpkin at the market, I can’t hold back on recipe creationing! This sweet and savory pot of golden goodness scented my house with the essence of Fall last night. Maybe it will get you in the mood for scarf and boot season too.

Soup Ingredients + Preparation Instructions

Makes: 8 servings

2 1/2 pounds kabocha squash (Japanese pumpkin)

1 cup yellow onion, diced

2 tablespoons coconut oil (plus more for roasting)

1 1/2-inches fresh ginger, peeled, and minced

2 garlic cloves, minced

4 1/2 cups water

10-ounces full-fat coconut milk (I use Aroy-D in the cartons)

2 1/2 teaspoons sea salt

1/2 teaspoon white pepper

Cilantro, chopped (for garnish)

Pumpkinseed oil (for garnish)

Preheat oven to 400 degrees. Cut squash in half, scoop out and discard seeds, coat lightly with coconut oil, and roast face down in a baking dish for 45-50 minutes. Be sure to add 1/2-inch water in the bottom of the dish to keep the squash from burning.

Meanwhile, heat two tablespoons coconut oil in large soup pot over medium heat. Add onions, and cook until translucent, about six minutes. Add ginger and garlic, and cook one minute more.

Once pumpkin is sufficiently roasted and peeling away from its green skin, scoop the flesh into the soup pot, and break it up with a spoon. Sauté for one minute with onions, garlic, and ginger. Add water and coconut milk, salt and pepper, and simmer uncovered for five to six minutes.

In batches, transfer soup to a high-speed blender. Whirl on high for one minute. Transfer each batch into a cleaned soup pot. Once all has been blended, taste and season to liking with salt and pepper.

Ladle soup into your favorite bowls, and garnish with pumpkinseed oil, chopped cilantro, and Savory Sumac Granola (recipe below.)

Savory Sumac Granola

This mostly savory with a hint of sweet granola can be enjoyed on smoothie bowls, yogurt, atop soup, or simply eaten by the handful as a snack.

Makes: approx 3 cups

1/4 cup coconut sugar

1 tablespoon water

1 tablespoon lemon juice

1 3/4 cup gluten-free rolled oats

3/4 cup raw cashews, crushed

1/2 cup raw almonds, crushed

2 tablespoons sesame seeds (black and white)

2 tablespoons raw pumpkinseeds

1 tablespoon sumac

1 teaspoon vanilla powder (optional)

1 teaspoon sea salt

1/2 teaspoon black pepper

3 tablespoons coconut oil, melted

Preheat oven to 300 degrees.

In a small saucepan over medium heat, combine coconut sugar and water. Warm until sugar dissolves completely. Stir in lemon juice, and set aside.

In a mixing bowl, combine oats, cashews, almonds, sesame seeds, pumpkinseeds, sumac, vanilla powder (if using), sea salt, and black pepper. Stir to combine, and then mix in coconut oil to coat thoroughly.

Line a large baking sheet with parchment paper. Spread granola evenly to all edges of sheet, and bake for 30-40 minutes. Stir occasionally to ensure all is cooked to an even golden brown.

Remove and cool completely before transferring to an airtight glass storage container for future use.