Sunday 10/5

Paleo Pumpkin Soup

Prep Time: 15 minutes
Cook Time: 30 minutes

1 small onion, chopped
1 clove garlic, chopped
2 cups chicken broth
1 can of pumpkin puree (15 oz)
1 can of coconut milk (13.5 oz)
4 tbsp butter (or coconut oil for no dairy)
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon

Salt and pepper, as desired


Heat up a large saucepan and start melting your Butter (Coconut oil )if you opted for 100% dairy free version).

Once it’s all melted and sizzling, add your chopped onion and garlic.  Cook until the onion is transparent.

Add chicken broth, salt, and pepper.   Stir well.

Once the soup is boiling, lower the heat (to low) and add the pumpkin puree, coconut milk, and the spices (cinnamon, nutmeg, allspice).  Stir well.  

Cook for another 5 minutes and you should be set!

For an extra touch of prettiness, after you transfer the soup in to individual bowls, I poured some coconut milk on a spoon and drizzled it over the soup along with some more ground pepper!