Warming Pumpkin Soup

Serves 4 as an entree

2 tablespoons coconut oil
1 brown onion, chopped
2 carrots, chopped
2 cups diced pumpkin
4 cups water or stock
½ cup canned coconut milk
1 teaspoon ground nutmeg
1 teaspoon dried thyme
Salt and pepper, to taste

Heat the coconut oil in a large pot over medium heat. Add the onion, carrots and pumpkin. Cook while stirring until the vegetables have softened.

Stir in the remaining ingredients and turn the heat down to low.

Once all the vegetables are soft, use a stick blender to puree the soup. Serve.