Preparation Steps

• Peel and finely slice the onions. Peel and cut the pumpkin and sweet potato into small, uniform cubes.
• In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook for 2-3 minutes until they start to soften.
• Add the cubed sweet potato and pumpkin to the saucepan along with the ground cinnamon and cumin. Stir well until all the vegetables are coated with the spices. Cook for 1 minute, stirring continuously.
• Pour in the vegetable stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the vegetables are very tender when pierced with a fork.
• Carefully use an immersion blender to blend the soup directly in the saucepan until it is completely smooth. Alternatively, transfer the soup in batches to a food processor or regular blender and process until smooth. Return to the saucepan if using a separate blender.
• Taste the soup and season with salt and pepper as needed. If the soup is too thick, add a little extra vegetable stock or water until it reaches your desired consistency.
• Serve the Spiced Pumpkin Soup warm. Optionally, drizzle with a swirl of coconut cream and garnish with fresh herbs or toasted pumpkin seeds.