Pumpkin Sage Soup

Pumpkin Sage Soup 1 teaspoon coconut oil 1/4 cup minced shallots 2 tablespoons chopped fresh sage leaves 29 ounce can of pumpkin 4 ounce can of coconut milk 1-2 cups vegetable broth 1 teaspoon sea salt, 3/4 teaspoon cinnamon, 3/4 teaspoon nutmeg In a medium soup pan, melt the coconut oil over low medium heat. Add the shallots and cook until translucent and very soft, 7-10 minutes. Add the sage, heat for another minute. Add the coconut milk and heat for another 5 minutes. Add the pumpkin and mix slowly until it is well incorporated, turn the heat down to low. Add the broth 1/2 cup at a time until you reach a desired consistency. Add the salt and spices, continuing to cook over low heat until the soup is warmed through. Garnish as desired. Recipe courtesy of the Goddess Detox at Advanced Health and Wellness