Pumpkin “Pie” Harvest Soup with Cornbread Sage Croutons

This delicious colorful soup is the perfect thing to have on
a cool evening. There are so many beautiful pumpkins to choose
from at this time of year. They are great to serve this soup in, and look so festive, making a simple winter dinner a little more special. 

1 ½ Cups cooked pumpkin (fresh or canned)
1 ½ Cups chicken or veggie stock
1 Cup coconut milk (heavy cream also works well)
1 Teaspoon cinnamon
1/8 Teaspoon nutmeg
1/8 Teaspoon ground cloves
1/8 Teaspoon dried sage or 2 fresh leaves (reserve a few sage leaves for garnish)
2 to 4 Tablespoons maple syrup, agave, or honey (to taste)
Toasted pumpkin seeds (for serving)
½ Cup coconut cream or cream (for serving) 

 
Combine all ingredient in a food processor fitted with the chopping blade. You may need
to process the soup mixture in 2 batches depending on the size of your machine. You can also make the soup in the blender, but be sure to blend in 2 batches. You may need to add a little more coconut milk or stock while blending. The soup is now ready to gently reheat and serve or can be refrigerated to reheat later. The soup will keep for 3 days refrigerated. Garnish with cornbread croutons, toasted pumpkin seeds, a little swirl of coconut cream, and a sprig of fresh sage.

Cornbread Croutons with Sage
These crispy little croutons are also delicious on salads. If you can’t find the ingredients to make cornbread you can use Sourdough or French bread, but they are really great made with cornbread and can be gluten free depending on your recipe. 

2 Cups cornbread (cut in 1 inch cubes)
(make your own or buy your favorite)
3 to 4 Tablespoons butter and/or olive oil (I usually use 2 Tab. of each)
3 to 4 Fresh sage leaves (finely minced)
Red pepper flakes to taste (optional)
¼ Teaspoon sea salt and pepper (to taste)

In medium large skillet heat butter and/or olive oil over medium-high heat until it starts
to bubble, but not brown. Add the sage leaves and cook while stirring for one minute.
(Be careful not to burn and reduce heat if needed.) Add cornbread or bread cubes
and gently stir to coat a little with the sage and butter/oil mixture. Add the rest of the ingredients except the maple syrup or agave and continue cooking and stirring gently
until they are crispy and start to turn golden brown. Again be careful not to burn.
Add the sweetener, gently mix well to coat and remove from heat. Check to see if
they need a little more salt. They are ready to use on the soup or cool for later use.
They will keep in the refrigerator for several days in an airtight container.