1 Tablespoon butter or coconut oil if making vegetarian option
1 large onion, chopped
1 large garlic cloves, minced
2 cups chicken or vegetable broth
2 - 14-ounce cans pumpkin puree
1 - 14-oz.can regular coconut milk
2 Tablespoon orange juice
2 teaspoons Ground Ginger
2 teaspoons Pumpkin Pie Spice
2 teaspoons Light Chile powder
Sauté onion and garlic in butter or coconut oil in a large saucepan until softened.
Add broth, cook 2-3 minutes.
Stir in pumpkin, coconut milk, orange juice, ginger, pumpkin pie spice and chili powder.
Bring the soup to a simmer, and cook until heated through, 5-7 minutes.
Use a stick blender to puree soup in the pot in small batches or pour soup into blender until about half full. Puree soup until completely smooth, returning pureed soup to pot.
Continue until all soup is blended and smooth.
Over medium heat bring to a simmer and reduce heat for another 10 minutes.
Garnish with roasted pumpkin seeds and a swirl of heavy cream or homemade croutons.