Pumpkin Soup

Pumpkin Soup

We actually had a week in the 70s here in Charleston, so I believe it is officially fall. I am ready to get basic! I am dusting off my Uggs, shaking out the scarves, and purchased WAY too much pumpkin.

Pumpkin soup is one of my favorite ways to use pumpkin, because it is simple and warming. Because pumpkin is rich in carotene, which converts in vitamin A. This helps with cardiovascular, skin, and eye health.

Delicious and Easy Pumpkin Soup

(4 servings)

1 tsp coconut oil or ghee or grass fed butter

2 cloves garlic

1 organic red apple, diced

2C Pumpkin Puree (organic can/box)

1/2tsp curry

1/8tsp cumin

1 tsp ginger

1T raw honey

1/2C chicken bone broth, warmed (not boiling)

1/3C full fat coconut milk (this is my favorite brand)

sea salt and pepper, to taste

optional - roasted pumpkin seeds as topper

Heat oil or butter in a skillet, add in garlic and onions until fragrant (2-3 minutes)

Put garlic and onion in the high speed blender (like this one)

In the same skillet add in apples and let them heat until they become soft, then add them to blender

Add remaining ingredients (except toppers) to blender. Cover the blender with a damp towel and blend until everything is mixed together. Enjoy!!

Bone Broth and Fasting

Bone Broth and Fasting

Bone Broth in an Instant

Bone Broth in an Instant