Pumpkin Soup

• 2 Tablespoons Butter
• 1/2 cups Onion, Diced
• 3/4 cups Apple, Peeled, Diced
• 2 cups Fresh Pumpkin, Roasted Or Canned Pumpkin (not Pie Filling)
• 1 Tablespoon Sage Leaves, Or Half The Amount Of Dried Sage
• 3 cups Chicken Broth, Low-Sodium
• 1 cup Unsweetened Coconut Milk, Or Non Fat Milk
• Salt And Pepper, to taste

1. In a stockpot over medium heat, melt butter and saute onion, apples, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture with a hand immersion blender or pour in batches into a food processor or blender.
2. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
3. Recipe adapted from Skinny Bitch Cookbook.

butter, onion, apple, fresh pumpkin, sage, chicken broth, coconut milk, salt

Taken from tastykitchen.com/recipes/soups/pumpkin-soup-4/ (may not work)