Protein Pow Easy Pumpkin Soup

A holiday favorite as imagined by Anna Sward of Protein Pow, posted on PN's blog. For a lower calorie version, use more chicken stock and less coconut milk.

Ingredients

 * 1 small red onion, chopped
 * 1 medium white onion, chopped
 * 2 cloves of garlic, chopped
 * 1 tbsp (15 mL) of grass-fed butter or olive oil
 * 1 small can of pumpkin puree (or fresh in which case you’ll need about a 1.5 cup [325 mL] worth)
 * 2 cups (500 mL) of coconut milk
 * Salt or Herbamere + black pepper to taste
 * 1 tsp (5 mL) of powdered chicken stock
 * A small sprinkle of nutmeg (optional but nice)

Directions

 * 1) Heat a large soup pot and add the butter or oil. Add the onions and garlic and stir well, then cover the pot. Let things cook for 5 minutes, or until onions are transparent and soft.
 * 2) Add the pumpkin, milk, and seasoning. Using a hand-held immersion blender, liquefy the vegetables with the rest of the ingredients. You can also let the mixture cool and blend it in a regular blender, then re-heat it before serving.
 * 3) If soup is too thick, add a little water until it has the consistency you prefer.