Pumpkin Soup (Adapted from Clean Eating Mag)
1 tbsp coconut oil
1/4 purple onion, chopped fine
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp chili powder
3 cups low sodium chicken broth
2 cans pure pumpkin (Libby’s is clean)
1 tbsp lime juice
1 cup light coconut milk
Sea salt and black pepper to taste
Heat oil in a large saucepan on med high. Add onion and cook, stir frequently, until translucent, about 5 min. Add cinnamon, chili powder, cumin,nutmeg and cook for around A minute., stirring frequently until fragrant. Add broth and pumpkin and whisk til well mixed and smooth. Bring to a boil, reduce heat to med-low and simmer for 5 minutes, stirring frequently. Remove from heat and add lime juice and milk. stir well. Season with sea salt and pepper..
can add a dollop of plain Greek yogurt on top to serve….