Paleo Pumpkin Alfredo Sauce

In a medium non-stick pot over medium heat, sauté the garlic in the coconut oil until it starts to turn brown. Add the pumpkin, coconut cream, half of the chicken broth and sage and lower the heat to a simmer. Simmer, stirring often, while you do the next step.

Whisk together the eggs and the remaining half of the broth in a small bowl. Make sure the eggs are fully incorporated with the broth.

When the pumpkin mixture is simmering, slowly pour some of it into the egg and broth mixture, whisking while you do so. Then pour the egg mixture into the saucepan and add the salt, pepper and nutmeg. Stir frequently and bring it back to a simmer or boil. I gradually turned the heat back up to medium. The sauce will thicken as the eggs cook. Remove from heat after it has thickened sufficiently.

Serve on its own as a soup, or use it as a sauce for veggies. I served mine over spaghetti squash. Garnish with sage leaves.