Ingredients: 

• 2 tbsp Coconut Oil
• 1 lb Pumpkin Puree (any other squash puree works well, either fresh or canned)
• 1 Large Yellow Onion, diced
• 2 Garlic cloves, minced
• 1 tbsp Ginger, freshly grated
• 2 Carrots, peeled and diced
• 2 Celery Stalks, diced
• 2 Sweet Potatoes, peeled and diced
• 1 Red Apple, peeled and core removed
• 1 can Coconut Milk (1 can = 13.5oz)
• 1 qt Vegetable Broth
• 2 tsp Spice Tribe Ancient Halaby Middle Eastern Chile Blend
• 1 tsp Spice Tribe Java Turmeric
• ½ tsp Spice Tribe Padang Cassia Cinnamon
• Spice Tribe California Coast Sea Salt Flakes
• Croutons
• Pumpkin Seeds, toasted

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Instructions:

1. In a large pot, heat coconut oil over medium heat. Add diced onions and cook until softened, about 5 minutes.
2. Add minced garlic, grated ginger and cook for another 2 minutes, stirring constantly, until fragrant. Add carrots, sweet potatoes, celery, and apples, and cook for another 5 minutes or until vegetables are soft and tender.  
3. Stir in the pumpkin puree, 2 tbsp Ancient Halaby Middle Eastern Chile Blend, 1 tsp Turmeric, ½ tsp Cinnamon, coconut milk, and vegetable broth. Bring the soup to a boil, reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the vegetables are fully cooked and soft. Adjust the seasoning with salt and pepper. 
4. Using a regular blender or an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious, as hot liquids can expand. 
5. Serve and garnish with Spice Tribe Wild Cured Sumac, croutons, toasted pumpkin seeds, roasted butternut squash cubes and drizzle Extra Virgin Olive Oil.