Ingredients:

  • 2 tbsp olive oil
  • 1 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 tbsp fresh ginger, grated
  • 2 cups sugar-free pumpkin puree
  • 1 can (13.5oz) full-fat coconut milk
  • 4 oz full-fat cream cheese, softened
  • 2 cups chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onions and sauté for 4–5 minutes until they become translucent.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Stir in the pumpkin puree, bone broth, salt, pepper, cayenne, and nutmeg. Bring the mixture to a gentle simmer and cook for 10 minutes.
  4. Reduce heat to low. Stir in the coconut milk and softened cream cheese.
  5. Use an immersion blender to blend the soup until it reaches a smooth, glossy consistency. Remove from heat immediately.