1 large onion, peeled, chopped
2 tablespoon coconut oil
1 tablespoon tomato paste
1 can pumpkin or 2 cups pumpkin puree
1-2 tablespoon chopped fresh ginger root
2 garlic cloves, peeled, chopped
3 cups chicken bone broth
1 can organic coconut milk (the canned kind)
1 tablespoon lemon juice
1 teaspoon salt
Pinch of pepper
Basil and pine nuts
Sauté onion in coconut oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth Combine until thoroughly heated through.
Place mixture into blender. Blend until smooth. Slowly pour in the coconut milk and lemon juice.
Season to taste with salt and pepper.
Serve garnished with basil, pine nuts and an optional dollop of organic sour cream.
Makes about 5-6 cups of soup.