A Paleo soup recipe
In a large saucepan, heat olive oil over medium heat.
Add onion and garlic to pan and saute until tender, about 4-5 minutes.
Stir into onion mixture the spices: cinnamon, ginger, nutmeg, and curry powder.
Whisk in pumpkin puree, coconut sugar, and stock. Simmer over medium heat 15-20 minutes or until well combined.
If you're using fresh pumpkin, you may want to take an immersion blender and blend soup until smooth.
Add coconut cream and salt and pepper to soup. Stir to combine. Serve hot.