Vegan Pumpkin & Sage Soup | Red Barn Market

Ingredients

• 5 pounds pumpkin pie pumpkin, skin on, cut into 1-inch-thick wedges
• 2 teaspoons sea salt
• 1 tablespoon + 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 6 cups vegetable stock
• 6 large sage leaves, roughly chopped, plus more for garnish
• 2/3 cup maple syrup
• 2 teaspoons cayenne pepper
• ½ cup coconut milk
• Pumpkin seeds, for garnish