Sweet Potato Pumpkin Soup

1 tbs coconut oil
1 onion diced
2 cloves garlic, minced
1 tbs minced fresh ginger
4 cups salt-reduced vegetable or chickenbroth, plus more if needed
¼ cup raw almond butter or peanut butter
3 cups diced peeled pumpkin
3 cups diced unpeeled sweet potatoes
Salt and smoked paprika, to taste
Toasted pumpkin seeds and a dollop of sour cream, to serve

In a large soup pot, melt coconut oil and add onion. Cook over medium-high heat until the onion is soft. Add garlic, spices, ginger and vegetables. Stir until warm and fragrant, a few minutes.

Add broth or stock and bring to a boil. Reduce to simmer for 15 - 20 minutes.

Remove from heat and allow to cool slightly before blending with a stick blender until smooth.

Ladle into a bowl (or a cup with straw), season to taste and top with garnish.