Autumn Pumpkin Soup
4 cups bone broth
1 (15 oz) can unsweetened pumpkin puree (about 1.75 cups total)
1/2 cup full-fat canned coconut milk or heavy cream
1 tbsp maple syrup
½ tbsp olive oil
1 tbsp minced garlic
1 tsp ground ginger
1 sweet onion, diced
1 tsp Himalayan sea salt
Heat grass-fed butter in a large pot over medium heat. Add onion and sauté for 5-10 minutes. Add garlic and ginger then cook for approximately 1 more minute while stirring.
Add bone broth and pumpkin puree. Turn the heat up to high and bring mixture to a boil. Cover and reduce heat to low and simmer for 20-25 minutes.
Stir in maple syrup, coconut milk, and sea salt.
Remove pot from heat and blend mixture to puree the soup until smooth. (Be careful, as mixture will be hot!)
Garnish to taste if desired.
Serve and enjoy!