1 T coconut oil
2 1/2 cups mirepoix (1 onion, 4 stalks celery, and 1 carrot finely chopped)
2 (15 oz.) cans pumpkin puree
2 1/2 cups vegetable stock
1 teaspoon sea salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 cup Greek yogurt
1. Melt the coconut oil in a large pot. Add the mirepoix and saute until soft.
2. Add the pumpkin puree and stock and stir until mixed. Bring to a low boil, uncovered, for 15 minutes.
3. Blend the soup in a blender. Return the soup to the pot,, with no heat.
4. Stir in the seasonings.
5. When the soup has cooled slightly, stir in the Greek yogurt until even.
6. Serve warm.