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Did you know that pumpkin can be used for more than carving jack-o-lanterns and baking pumpkin pie? It can also be baked and pureed into soup similar to other squash soups. Compared to butternut squash soup, pumpkin soup has a lighter and fresher taste, but is still very tasty! Experimenting with different types of squash is one of my favorite parts of autumn. I hope you enjoy this nutritious and delicious soup!

 

Prep time: 1 hour

Cook time: 30 minutes

Makes: 2L soup

 

 

Ingredients

 

  • 1 sugar-pie pumpkin
  • 4 cups bone broth
  • 1 medium onion, chopped
  • 5 cloves garlic, finely chopped
  • 3 sticks celery, chopped
  • 1 can coconut milk
  • 2 tbsp turmeric
  • 1 tbsp yellow curry powder
  • 1 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp coriander
  • sea salt to taste
  • 1-2 tbsp coconut oil

 

You can use other varieties of pumpkin but sugar-pie have a smoother texture (opposed to the carving type) that is good in soup. Read more about different types of pumpkins here. There are a few different ways you can cook a pumpkin, but I like to bake it. I bake it pretty much the same way I would bake a spaghetti squash. Preheat oven to 350F, cut pumpkin in half, and scrape out the seeds. Put the halves cut-side down on a pan and fill the bottom of the pan with water to avoid burning the pumpkin. Bake for 1 hour or until the pumpkin is soft. You can also steam pumpkin, but pumpkins are big it might not all fit in the pot. While the pumpkin is cooking, fry the onions and celery in ghee until soft and then add the garlic, cook for an additional 5-10 minutes. Put contents of pan into food processor and scoop cooked pumpkin into processor along with it. If it doesn’t all fit you can puree the second half after. Puree ingredients until smooth and add to a cooking pot. You can add the bone broth to the processor if extra liquid is needed. Add coconut milk to the cooking pot, bring to a boil, add all spices, then salt to taste.

 

 

 

 

Thanks for stopping by!

 

 

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