Easy Canned Pumpkin Soup (dairy, soy, nut, gluten, tomato free)

• 2 15oz cans pumpkin puree (not pumpkin pie filling)

• 1 15oz can coconut milk

• 2 cups chicken or vegetable broth

• 1 teaspoon salt

• 1 teaspoon dried thyme leaves

• 1/4 teaspoon curry powder or to taste

• 1/4 teaspoon allspice

• 1/4 teaspoon garlic powder

• 2 cups sprouted legumes (optional)

Add all ingredients to a medium-sized pot or crockpot, and whisk to combine. Either bring to a boil, then simmer on low heat for 20-30 minutes, or set on the crockpot's "low" setting for 3-6 hours. Top with sprouts before serving, for added crunch and nutrition.

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