This creamy soup is designed to calm your nerves while satisfying your seasonal cravings for something sweet and rich. 

 In autumn, when nerves can naturally feel heightened and anxious, the combination of pumpkin's calming properties and coconut's 

direct nourishment provides perfect relief. Savor every spoonful by the fire for a truly relaxed evening.

Pumpkin is the quintessential flavor and color of autumn, but its benefits go beyond taste and aesthetics. This soup is a nutritional

 powerhouse with the added bonus of actively supporting your liver. Pumpkin's vibrant orange hue comes from beta-carotene. 

a powerful nutrient that works alongside coconut and turmeric to nourish and revitalize the liver. Since the liver works hard during

 winter to process the rich foods we crave for warmth, treating it now with a batch of these tonifying ingredients is an excellent way to

 show it some love!

 Ingredients

• 2 tbsp Ghee
• 1/3 cup Shallots 
• 4 cup Pumpkin
• 1/4 cup Coconut Cream
• 2 tsp Cumin
• 2 cloves Garlic 
• 2 tsp Salt
• 2 tbsp Coconut Flakes
• 2 cup Vegetable Stock
• 1 tsp Coriander Seeds 
• 1 tsp Turmeric 
• 1 tsp Black Pepper 
• 1 inch Ginger (Fresh)
• 1 whole Lime 
• 1/4 tsp Cayenne Pepper 

Instructions 

1. You will need 4 cups of pumpkin flesh for this recipe.

• If using canned pumpkin, measure out the equivalent of two cans of solid-pack pumpkin.
• If using a fresh pumpkin, first roast it in the oven for 30 minutes. Then, cut it in half, remove the seeds (saving them for toasting), and allow it to cool before scooping out the required 4 cups of fles.

1.  Begin by chopping the shallots, garlic, and ginger. Next, in a large stockpot over medium heat, melt the ghee. Once the ghee is melted, add the chopped shallots, garlic, and ginger and sauté for approximately two minutes, or until the shallots turn translucent.
2. At this point, stir in all the spices and continue to sauté for an additional minute. Then, incorporate the pumpkin, vegetable stock, and four cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Finally, add the coconut cream and allow the soup to cook for 30 minutes.
3. Meanwhile, spread pumpkin seeds on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes at 350 degrees. Remove from oven and set aside. This is your garnish!
4. Transfer the mixture in step 2 to a blender. Transfer the blended pumpkin back to the pot and stir thoroughly with the liquid. Add the juice of one whole lime. Stir.
5. Serve hot and sprinkle with coconut flakes and pumpkin seeds. Feel free to crack a little fresh pepper and add a dash of salt to each bowl for extra flavor. Enjoy!

If you try this one out, I'd love to hear your thoughts! Leave a comment and let me know what you think.