PUMPKIN SQUASH BISQUE

Name: PUMPKIN SQUASH BISQUE
Ingredients: 1 onion, chopped; 1 Tbsp. coconut oil (substitute butter or olive oil if you prefer); 3-4 c. chicken or vegetable stock (if using fresh pumpkin or squash; puree, then use 1-2 c. of stock to keep the soup thicker); 1 c. coconut milk (full fat canned is best); 2 15-oz. cans pumpkin puree (not pumpkin pie mix) or 4 c. fresh puree; 1 1/2 tsp. salt; 2 tsp. mild curry; 1/2 tsp. ground ginger; 1/4 tsp. ground cumin; pinch nutmeg; generous amount of freshly ground pepper; pinch of cayenne pepper (or more if you like things spicy)...; optional, but recommended

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| 1 onion, chopped 1 Tbsp. coconut oil (substitute butter or olive oil if you prefer) 3-4 c.

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