Paleo Sausage and Pumpkin Soup

2, 15 oz can pumpkin puree
32 oz organic chicken broth
2 tsp. black pepper
1 yellow onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 lbs. ground sausage
3/4 cup coconut milk
Heat chicken broth, pumpkin puree and black pepper in a stock pot. Sauté onions and garlic in olive oil. Add ground sausage and cook until browned and crumbled. Add to stock pot. Bring soup to a boil, and then reduce to a simmer for about 30 minutes. Stir in coconut milk. Cook on low for about 15 more minutes. Use a stick blender or regular blender to roughly blend into smaller pieces but do not over process/puree. Serve hot!