With this fall inspired recipe no one will guess that it’s low-fat, low-carb, AND low-cal!

I bust this one out around this time every year and it’s always a hit. What I tend to do, since I’m mostly cooking for one, is just freeze about 2 cups in separate tupperware so that I can take it to work for lunch. I’ts warm and hearty but mos def adds a little kick! Enyoy by itself, and if you get bored, add some protein in there. Shredded chicken would be  LA BOMBA ! Play around with it, it’s fun to cook people!



1 can pumpkin puree

1/2 medium chopped onion

1 lrg grated carrot

1 tsp minced garlic

3 cups low-sodium chicken broth

1/4 tsp cayenne pepper

1 tsp sea salt

1/4 tsp cumin

1/8 tsp nutmeg

1 tsp chipotle seasoning

1 tsp raw honey or sugar free honey

1/4 cup so delicious coconut milk (45 cals)


In a large pot or dutch oven, sautee carrots, onions, and garlic with 1 tsp oil (I use conconut oil) until soft. Add the stock and seasonings . Bring to a boil, cover and turn down to simmer for 15 min. Add pumpkin and honey. Stir well 10 more min. Turn off heat and add the coconut milk. Using immersion blender, blend soup in the same pot.


Serve with a dollop of 0% greek yogurt ,chopped cilantro, and topped with a few roasted pumpkin seeds.