Brilliantly Simple Pumpkin Soup

• Gluten free
• Paleo

• Produce

  • 2 Cloves Garlic
  • 1 tsp Garlic powder
  • 1/2 Onion
  • 1 16 oz. Can Pumpkin puree

• Canned Goods

  • 2 cup Chicken broth
  • 1 14 oz. Can Coconut milk

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on chasingfoxes.com

Ingredients

• 1-2 T Coconut Oil
• 1/2 Onion Chopped
• 2 Cloves of Garlic, minced
• 1-2 tsp. Garlic Powder
• 1-2 tsp. Cumin
• 1/2-1 tsp. Red Pepper Flakes
• 1 16 oz. Can of Pumpkin Puree
• 2 C Chicken Broth
• 1 14 oz. Can of Coconut Milk (or milk, half n half, cream)
• Salt and Pepper to Taste

Directions

• Heat up pan over medium heat and add oil. Once fully heated, add onions and allow to cook until soft or caramelized (I prefer caramelized since it adds such a great flavor).
• Add garlic and sautee for another minute.
• Spoon in the pumpkin puree, and stir for 3-4 minutes (or more if needed) until heated up.
• Put in the red pepper flakes, cumin, chicken broth and stir until fully heated. Then add the coconut milk and continue to stir until hot.
• Add salt and pepper to taste and/or top with cream if you wanna impress your friend and family.
• Enjoy!