1 small sugar pumpkin per person
1-2 tsp sage (amount varies depending on how many servings, this is based on 2)
1-2 tsp thyme (amount varies depending on how many servings…)
1-5 cups Almond milk (amount depends on number of servings and desired thickness)
1-2 tsp Pink Himalayan Salt or plain sea salt
Freshly ground black pepper-added last
Pure Maple syrup (optional)
Cut top off and scoop seeds out of each pumpkin. Place on a baking sheet lined with foil cut side up & covered with a small square of foil to keep moisture inside. Bake at 350 for about an hour until sides of pumkin feels soft to the touch. Remove from oven and cool enough to handle.
When cooled, scoop out flesh leaving 1/2 inch on the walls as you’ll be using this to serve the soup.
Add remaining ingredients into a large saucepan and heat on low for 20-30 minutes. Set each pumpkin into a wide bowl or plate. Ladle soup into each pumkin. Add 1 tsp. Pure maple syrup and sprinkle with freshly ground black pepper. Serve.