2 pumpkin pie pumpkins or 5 cups canned pumpkin
1 TB. coconut oil
3/4 cup shallots, diced
3 garlic cloves, chopped
4 cups organic vegetable broth
1 TB. fresh sage, chopped
Sea salt and pepper to taste
Pre-heat oven to 400°F. Using a sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet. Bake for 1-1/2 hours until pumpkin edges are slightly brown. Using a large metal spoon, scoop cooked pumpkin flesh into a bowl.
In a large pot over medium heat, sauté coconut oil and shallots for 4-5 minutes until tender. Stir in garlic and cook an additional minute. Stir in pumpkin flesh, vegetable broth, sage, salt and pepper, bring to a boil, reduce heat to low, and simmer covered for 15 minutes. In a blender, and working in batches of no more 2 cups, purée soup. Return soup to the pot, and heat through. Season with additional sea salt and pepper as needed. Sprinkle with sage. Enjoy!