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Ingredients

0 of 13 gathered

• 2 sugar pumpkins ((2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree))
• 1 Tbsp olive oil ((or sub water if oil-free))
• 2 medium shallots ((diced // 2 shallots yield ~1/4 cup or 40 g))
• 3 cloves garlic ((minced // 3 cloves yield ~1 1/2 Tbsp or 9 g))
• 2 cups vegetable broth (DIY or store-bought)
• 1 cup canned light coconut milk ((or sub other non-dairy milk with varied results))
• 2 Tbsp maple syrup or agave nectar ((or honey if not vegan))
• 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
• 1 cup roughly chopped kale
• 1 large clove garlic ((minced))
• 2 Tbsp raw sesame seeds
• 1 Tbsp olive oil
• 1 pinch salt