How To Make The Best Pumpkin Soup Ever

Tools

• Baking tray
• Large skillet
• Wooden spoon
• Blender

Ingredients

• 1 medium kabocha pumpkin (or 3 cups organic pumpkin purée)
• 1 large yellow onion, diced
• 3 large garlic cloves, minced
• 2 t turmeric
• 2 bay leaves
• 4 cups chicken bone broth
• 2 T full-fat coconut cream
• Salt, to taste
• Pumpkin seeds, for topping

Instructions

• Preheat oven to 400°F.
• Cut the pumpkin in half and place halves skin-side down on a baking tray. Roast for 45 minutes, or until fork tender.
• While the pumpkin is roasting, sauté the onions and garlic in a large skillet until the onions are tender and translucent (about 10 minutes).
• Add the turmeric, bay leaves, and stock, and let the ingredients simmer for 15 minutes on low heat.
• When the pumpkin is done roasting, scrape out the flesh with a spoon or fork and add the flesh to the skillet. Mix well and simmer for another 10 minutes.
• Transfer the ingredients to a blender; blend for 20 to 30 seconds, until you get a thick and creamy mixture.
• Return the mixture to the skillet over medium-low heat, mix in the coconut cream, and then add salt to taste.
• Divide the pumpkin soup evenly between bowls, top with pumpkin seeds, and serve.

Tip: If you don’t have fresh pumpkin available, you can also use organic canned pumpkin purée – just make sure it’s 100% pumpkin with no added sugars or preservatives.