This is a terrific fall soup that has just the right blend of spices to really get your taste buds going. It is sweet and savory and great for a brisk fall day.
1 tablespoon butter
1/2 onion, chopped or grated
2 – 15 oz cans of pumpkin puree
3 cups organic chicken or vegetable broth
1 bay leaf
2 teaspoons xylitol
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 teaspoon ground coriander (I like to crush my own)
1/4 cup coconut milk
2 tablespoons walnut oil
Saute onions in butter in a large saucepan until translucent. Stir in the pumpkin, broth and all of the spices. Simmer for 15-20 minutes uncovered. Remove the bay leaf and transfer to a blender (or use a hand held immersion blender). Add the coconut milk and walnut oil and blend. Pour back into the saucepan and heat. Do not boil.