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.
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