1. In a large pot or Dutch oven, heat the ÍON Pumpkin Seed Oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the diced pumpkin to the pot and stir to combine with the onions and garlic.<br3. Pour in the vegetable broth and coconut milk, season with the ÍON Pumpkin Soup Organic Mix and salt to your taste.
4. Bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
6. Once the pumpkin is cooked through, remove the pot from the heat and let the soup cool slightly.
7. Using an immersion blender or regular blender, purée the soup until smooth and creamy. If using a regular blender, work in batches to avoid overfilling the blender.
8. Return the puréed soup to the pot, and gently reheat it over low heat if necessary. 9. Taste the soup and adjust the seasoning as needed with more salt and pepper. 10. Serve the pumpkin soup hot, garnished with your choice of toppings such as toasted pumpkin seeds, a drizzle of coconut cream, or chopped fresh cilantro.