Thai Pumpkin Soup | Murielle Banackissa

Ingredients

• 1 tsp avocado oil
• ½ medium onion
• 2 garlic cloves (, minced)
• 3 cups filtered water
• 1 14oz can of full fat coconut milk
• 3 stalks of lemongrass (, cut into 1 cm pieces and bruised)
• 1 3 cm piece of galangal (, sliced)
• 5 leaves of Thai basil
• 2 slices of jalapeño
• 3 packed cups cups roasted pumpkin flesh ((about one medium pumpkin))
• ½-1 tsp sea salt (, or to taste)
• 1 tsp maple syrup
• 2 tbsp nutritional yeast
• Juice of half a lime
• 2 ½ cups chickpeas (, rinsed)
• 2 handfuls of spinach
• Pepitas
• Roasted pumpkin seeds
• Thai basil (, finely chopped)