Slow Cooker Pumpkin Soup

Ingredients:

● 4 cups pumpkin puree
● 2 cups vegetable broth
● 1 cup coconut milk
● 1 medium onion, chopped
● 2 cloves garlic, minced
● 1 tsp cinnamon
● 1/2 tsp nutmeg
● Salt and pepper to taste
● Optional toppings: roasted pumpkin seeds, coconut cream

Instructions:
Pre-heat oven to 400F. Season chicken breasts with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken breasts for 40 minutes at 400F.
Once your timer hits 20 minutes, start on the filling. Add olive oil into a pan over medium heat. Once oil is heated, add jalapenos into the pan.
Once jalapenos are soft and cooked, add cream cheese, and frank’s red hot to the pan. Mix together until creamy and combined.
Remove chicken from the oven and let cool slightly. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.