Paleo Pumpkin Soup

Perfect for a cool, fall day :)

Ingredients:

4T coconut oil

3 (large) garlic cloves, minced 

2 cups chicken broth

2 1/2 cups canned puréed pumpkin (not pie filler)

1 can (13.5oz) light coconut milk

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Sea salt & black pepper to taste

Method:

Melt coconut oil in large sauce pan. Add garlic until just browned, then add chicken broth. Once boiling, add pumpkin, coconut milk, and spices. Stir well, lower heat to medium-low & let cook for another 10 minutes. 

Pour into individual bowls, top with an extra sprinkling of pepper, and serve!

Makes 4 servings; 225 calories each :)