Gingered Pumpkin Apple Soup

Dice the apple. Peel and mince the shallot, ginger, and garlic.

Add the pumpkin seeds, agave, just ¼ tsp (½ tsp) cinnamon, a pinch of cayenne, a pinch of salt, and 1 tsp (2 tsp) olive oil to a medium saucepan. Stir to coat the seeds evenly, then place the saucepan over medium heat. Cook the seeds, tossing frequently, until fragrant and toasted, about 2 to 3 minutes. Transfer the spiced pepitas to a small plate to cool.

Return the saucepan to medium-high heat with 2 tsp (4 tsp) olive oil, no need to rinse. Once hot, add the diced apple and minced shallot. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the minced ginger, just 1 tsp (2 tsp) minced garlic, remaining cinnamon, and a pinch of cayenne. Cook until fragrant, about 1 to 2 minutes.

Add coconut milk, 1¼ cup (2 cups) water, 1 tsp (2 tsp) salt, and ¼ tsp (½ tsp) pepper to the saucepan and bring to a boil. Reduce heat to low and simmer until thickened slightly, about 3 to 4 minutes. Transfer the mixture to a blender, add the pumpkin purée, and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.

Set the oven to broil on low. Slice the ancient grain roll lengthwise. Add the remaining minced garlic, 1 tbsp (2 tbsp) olive oil, ⅛ tsp (¼ tsp) salt, and a pinch of pepper to a small bowl. Stir to combine, then spread onto the cut sides of the ancient grain roll. Toast directly on the rack until golden brown, about 3 to 5 minutes.

Divide the gingered pumpkin apple soup between bowls. Top with spiced pepitas and serve with crostini. Soup’s on!