Instructions
1. Melt butter in large pot over medium heat.
2. Add onion and garlic and sauté until golden, about 10 minutes.
3. Add pumpkin, broth, sugar and spices. Bring to a boil.
4. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
5. Working in batches, puree soup in blender until smooth.
6. Return to pot, and bring soup to a simmer, thinning with coconut milk to desired consistency.
7. Season to taste with salt and pepper.
8. Ladle into bowls. Sprinkle with nutmeg and serve.
9. You can make this a day ahead, in which case the spices have more time to meld and marry.
Ingredients
2 tablespoons butter
3 garlic cloves, minced
3 cups canned solid packed pumpkin
2 cups gluten-free chicken broth
2 teaspoons sugar
1-1/2 cups unsweetened coconut milk
1/2 teaspoon organic ground allspice
3/4 teaspoon organic red pepper flakes
1/4 teaspoon organic ground nutmeg
1/4 teaspoon coarse sea salt
1/2 teaspoon organic ground black pepper
Additional salt and pepper to taste