It’s the ideal season for soup, and this one is incredibly easy to make! With a mere five ingredients that you probably already have in your pantry, you can enjoy this soup in no time. Pumpkin is an excellent source of vitamins A, C, and E, as well as potassium.

2 Tbs. coconut oil

1 medium onion, chopped

1 (15 oz.) can organic pumpkin puree

3 c. chicken stock

1/3 c. full-fat coconut milk

Salt and pepper to taste (omit pepper for AIP version)

Fresh herbs for garnish

In a medium saucepan, heat coconut oil over medium-low heat until melted. Add onion and cook for 6-8 minutes, stirring often, until translucent. Stir in pumpkin puree, chicken stock, and coconut milk. Simmer for 10 minutes. Taste and add salt and pepper (if using). Remove from heat and allow soup to cool slightly, then transfer to blender and puree until smooth. Garnish with fresh chopped herbs – rosemary, thyme, and oregano work well. Enjoy!

Yield: 5 cups