Easy and Healthy Pumpkin Soup

Get all of your ingredients ready - finely chop your leek and set aside for now and open your can of pumpkin puree.

Grab a pot that can hold 6-quarts. Add your olive oil to it and slowly heat (set heat to medium heat).

Once the oil is hot (after 45-60 seconds), add in your chopped leek, half of your salt and garlic powder. Cook until soft, approximately 4-8 minutes.

Now, add in your pumpkin puree and dried shiitake mushroom, and cook for 4-minutes, keeping the heat on medium. Be sure to stir frequently so the pumpkin doesn't burn.

Now, add in your vegetable broth and the rest of your spices (save the last 1/2 tbsp of salt for the very end). Turn heat up until the soup mixture comes to a boil and then put the heat on low-medium heat. Simmer for another 4-5 minutes.

Take your pot off of the heat and add in the almond milk and the remainder of your salt. Mix together and feel free to salt or add more spices.

Let the soup cool and enjoy! Feel free to garnish with toasted pumpkin seeds, cream or greek yogurt and consider enjoying alongside a salad.