2, tbsp coconut oil, divided

3 cups canned organic pumpkin

2 teaspoons sea salt

2 carrots, chopped

1 yellow onion, chopped

3 garlic cloves, peeled

1 teaspoon ground cinnamon

1 teaspoon fresh ground ginger

½ teaspoon ground mace

1 bay leaf

3 cups bone broth

¼ cup full fat coconut milk

6 slices prosciutto

2 tablespoons sage leaves, chopped

Preheat oven to 400 degrees.

Place the carrots, onions, and garlic on the same tray and roast for 15 minutes. 

Heat 1 tbsp oil over medium heat in a heavy pot. Add the cinnamon, ginger, mace and bay leaf. Stir the spices constantly for 1 minute, then add the pumpkin, broth, and all of the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf.

Use an immersion blender to puree, or work in batches to blend in the blender. 

Return all of the soup to the pot, then add salt. Stir in coconut milk, then set the heat to low and keep the soup warm while you fry the prosciutto and sage.

Heat 1 tbsp over medium-high heat. Crisp the sage, and set aside. Fry up the prosciutto slices and then slice into ribbons.

Place soup in bowls and sprinkle sage and prosciutto on top. Enjoy!