- Preheat oven to 350° F. Toss brussels sprouts with olive oil and salt and pepper. Bake brussels sprouts in a parchment lined baking pan for 30 minutes until crispy on the outside.
- While Brussel sprouts are cooking, heat coconut oil in a deep soup pot, add garlic, ginger, and onion and simmer for 4 minutes. Add cumin and continue to simmer for another 2 minutes.
- Add Organic Vegetable Broth, Pumpkin Puree and Coconut Non-Dairy Beverage, continue to simmer on low heat for 8-10 minutes.
- Remove from heat and puree using an immersion blender (or you can use a regular blender or food processor). Serve topped with brussels sprouts.