Sweet & Savory Pumpkin Soup

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
parsley, optional

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.

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