Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Roasted Garlic Sage Pumpkin Soup

Gluten-Free, Vegan, Serves 4

  • 1 large pie pumpkin cut in half and seeds removed (set aside)
  • 6 Tbsp vegan butter
  • 1 Tbsp olive oil
  • 2 small shallots minced
  • 1 tsp fresh thyme chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1/4 tsp nutmeg
  • 1 cup water
  • salt and pepper to taste
  • 1 Tbsp pure maple syrup
  • 1/4 tsp crushed red pepper flakes


  • 1 clove garlic minced
  • 1/4 cup vegan feta
  • 1/2 cup fresh sage
  • 1 cup fresh parsley
  • 1/4 cup shelled pistachios
  • 1/2 cup stinging nettle
  • 1/4 cup olive oil
  • Pumpkin Seeds:
  • 1 Tbsp coconut milk
  • 1/4 tsp coconut sugar
  • 1 Tbsp coconut flour
  • reserved pumpkin seeds 
  • 1 tsp chipotle chili powder


Preheat the oven to 400 degrees F. Roast pumpkin with oil, salt, pepper, and garlic. Bake for 45 minutes or until the pumpkin is fork-tender. Remove from oven and let cool for five minutes. Puree roasted vegetables with 1 cup broth until smooth. Heat a large pot and add butter and shallots. Cook until soft and add thyme cooking for an additional 30 seconds. Add the pumpkin puree, broth, milk, water, cayenne, nutmeg, syrup, and red pepper. Bring to a low simmer for 15-20 minutes. In a processor combine all ingredients for pesto. Prep the pumpkin seeds by mixing flour and milk in one bowl and seasonings in a second. Heat oil in a skillet and dip pumpkin seeds in milk mixture and fry until golden brown. Remove from oil and toss in seasoning. To assemble pour soup into a bowl, spoon 1 Tbsp of pesto, and top with seeds, and more feta.

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