This easy pumpkin soup is Paleo + Whole30 friendly, and you use a can of pumpkin puree, so it is truly really easy to make! Great meal prep or easy dinner!
Prep bacon, garlic and chives as noted and set aside.
In a large dutch oven or stockpot, cook bacon over medium heat until it starts to get crispy. Carefully remove from pot and place on a paper towel lined plate, reserving the fat in the pot.
Add garlic to pot and cook, stirring constantly until fragrant, just about 1-2 minutes. Add broth, pumpkin puree, coconut milk, coconut sugar, cinnamon, sea salt and pepper.
Stir to combine everything and let simmer for 8-10 to marry all the flavors.
Serve in bowls and top with a drizzle of more coconut milk, bacon bits, chives and pumpkin seeds. Enjoy!