Pumpkin-Coconut Bisque

1 T butter
1 onion, chopped
1 large chicken breast, diced
3 cloves garlic, chopped
1 small jalapeno pepper, seeded and chopped
14-oz can of pumpkin
14-oz can of coconut milk, shaken very well
2 limes
2 t basil
2 t ginger
1 t pumpkin pie spice
Salt and brown sugar to taste

Saute onion and garlic in butter until soft. Add chicken breast and jalapeno, cook for about 5 minutes, or until chicken is no longer pink. Add the juice of 2 limes, the pumpkin, and the coconut milk. Thin with water or chicken stock to the right consistency for soup. Then add the spices and simmer for about 15 minutes.