Pumpkin soup with sweet pita chips

Ingredients for soup:

• 1 can pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp garlic powder
• 1/2 tsp pumpkin spice
• 1-3 Tbs coconut sugar (to taste)
• 1/3 cup unsweetened plain almond milk
• 1 cup water
• 1 low sodium vegan bullion cube

Directions:

• Blend all ingredients on high speed in blender until warm.
• (Or blend, then heat on the stove top in a pot.)
• Garnish with basil.

Pita chips:

• 3-4 vegan sprouted whole grain tortillas
• 1 Tbs agave
• 1 Tbs coconut sugar

Directions:

• Bake pita chips at 450 degrees for about 10 minutes. Sprinkle with agave and coconut sugar while warm. 
• Serve pita chips with soup - dip, dunk and enjoy!

{Serves 1-2}