2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
2 shallots, diced (~1/4 cup or 40 g)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
2 cups (480 ml) vegetable broth
1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
1 cup (67 g) roughly chopped kale
1 large garlic clove, minced
2 Tbsp (18 g) raw sesame seeds
1 Tbsp (15 ml) olive oil
pinch salt