Thai Pumpkin Soup

1 tbsp coconut oil
1 yellow onion
3 garlic cloves
2 cups pumpkin, peeled and chopped or 1 box or BPA-free can of pumpkin puree
2 cups bone broth
2 cups full-fat coconut milk
1 bay leaf
¼ tsp dried thyme
2 tsp turmeric
2 tbsp red curry paste
½ tsp nutmeg
Sea salt and pepper, to taste
4 tbsp raw pumpkin seeds
Fresh cilantro for garnish

Sauté onion and garlic in coconut oil in large soup pot over medium heat for 2 minutes.
Add the pumpkin and saute for an additional 3 minutes.
Add the broth, coconut milk, bay leaf, thyme, red curry paste and turmeric and cook for an additional 20 minutes.
Remove bay leaf and puree until smooth, using a blender or hand mixer.
Return to heat, add nutmeg, salt and pepper.
Serve topped with pumpkin seeds and cilantro.

Vitamix instructions:
Sauté onion, pumpkin, bay leaf and garlic in coconut oil as directed above.
Remove bay leaf.
Pour soup into Vitamix and add broth, coconut milk, thyme, red curry paste, turmeric and set on soup setting or blend up to high for approximately 10 minutes.
Add nutmeg, salt and pepper.
Serve topped with pumpkin seeds and cilantro.

Serves 3-4 

Adapted from the Food Babe.