1 Tbs butter
1 medium onion (or Leek), diced
1 tsp nutmeg
1 tsp paprika
Salt and pepper
1 can coconut cream
3 cups cooked Red Dog Farm Pumpkin (or any other kind of Squash)
4 cups chicken broth
1/4 cup Cilantro leaves, minced
1/4 cup chopped nuts (or seeds), for garnish

Melt the fat in a stockpot over medium heat. Add the onion (or leek) and sauté for 2 minutes, until translucent. Add the nutmeg, paprika, and a pinch of salt and pepper and cook for 1 more minute. Add the coconut cream, pumpkin, and broth to the pot and stir to combine. Bring the mixture to a simmer over medium heat, uncovered. Keep simmering for about 10 minutes, stirring often. Remove the soup from the heat. Use an immersion blender to puree, or puree in a blender or food processor in batches. Adjust the seasonings to taste. Add half the cilantro and stir. Divide the soup between bowls and garnish with the remaining cilantro and the pine nuts before serving.