Spicy Pumpkin Carrot Soup – m. c. de marco

Ingredients

• half of a medium pumpkin (about 1 ½ lbs. after halving and cleaning), or a 15 oz. can of pumpkin purée
• 6 small carrots or 2 sweet potatoes or 2 ½ lbs leeks, chopped
• 1 apple, chopped
• 1 (or more) shallots, sliced
• 2–4 cloves garlic, crushed or chopped
• 3 T. olive oil
• about 3 c. milk, coconut milk, water, and/or broth
• 2 T. maple syrup (or to taste)
• ½ c. ricotta or coconut cream (optional)
• ½ T. salt
• ½ tsp cumin
• 1 tsp dried sage
• ½ tsp cayenne (or to taste)
• generous dash red pepper flakes
• generous dash thyme
• dash pepper
• dash assafroa (optional)