- 2 yellow onions, finely diced
- 1 can organic pumpkin purée
- 1 can full-fat coconut milk
- Coconut oil or butter
- Cinnamon
- Nutmeg, freshly ground
- Filtered water or organic stock (optional)
- Coconut flakes (optional- garnish)
- Sauté onions in coconut oil or butter. Season generously with salt, pepper, cinnamon and nutmeg.
- Add pumpkin puree and coconut milk, and stir.
- Heat soup for 10-15 minutes, and adjust seasoning as desired.
- Thin out soup with water or organic stock, if desired.
- Once heated, ladle into bowls and garnish with coconut flakes, nutmeg, and/or cinnamon. Enjoy!
