2 Tbsp. coconut oil
1 small onion, finely chopped
2 Tbsp. minced garlic
1 13 oz. can light coconut milk
1 15 oz. can pumpkin
16 oz. low sodium chicken broth
2 Tbsp. curry powder
2 Tbsp. paprika
1 Tbsp. salt
In a medium sized dutch oven, heat coconut oil over medium high heat. Add onion and garlic and saute until onion begins to sweat, about 5-7 minutes. Reduce heat to medium and add coconut milk, pumpkin, chicken broth and spices. Stir to combine. When soup begins a slow boil, reduce heat to low and simmer for 8-10 minutes to blend flavors. Serve in hollowed out sugar pumpkin 'bowls' with homemade cheese crisps.
Homemade Cheese Crisps
1/2 whole wheat baguette, sliced into strips, 1/2 inch thick
1/2 cup parmesan cheese
Preheat oven to 475 degrees. Spray a cookie sheet with cooking spray. Butter each strip of bread and place on cookie sheet. Sprinkle bread evenly with parmesan cheese. Bake for 6-8 minutes until cheese is melted and bread is crispy and golden brown. Serve immediately.