Pumpkin Carrot Soup

It's October and everything is pumpkin spice something or other but I'm not "falling" for that trend. This is just a soup that has pumpkin in it... and spices  ; )

2 tbsps coconut oil
1 onion, diced
2 cloves garlic, minced
3 1/2 - 4 cups vegetable broth
3 large carrots, diced
1 tbsp fresh minced ginger
2 cups pumpkin purée
1/2 tsp cinnamon
Salt and pepper to taste
(I used about 1 tsp salt, 1/4 tsp pepper)

Heat oil in a large pot, add onion and cook until translucent. Add the garlic and toss just until it starts to turn golden then add the broth, carrots and ginger. Cook about 20 minutes or until the carrots are easily pierced with a fork.

Stir in the pumpkin purée, cinnamon, salt and pepper.

Next, blend in batches making sure there are no lumps remaining. I used 3  1/2 cups of broth but if you want your soup alittle thinner add more broth here.

Return to the pot and heat through to serve.

Serves 8-10