Wednesday, October 29, 2014

Pumpkin Harvest Soup

Welcome to another Fall inspired recipe.  Now, I know that between baking, smoothies and other fall treats you have been making this season you probably have an extra can of pumpkin waiting to be used in your pantry.  Today I wanted to share a soup recipe using very simple ingredients but still sticking to that Fall theme that we all tend to crave as the weather gets cooler.

I love pumpkin anything, I love cozy sweaters, I love Fall recipes and activities...
Can you tell that Fall is my favorite season???... No, OK! 

Harvest Pumpkin Soup

Ingredients:
1/2 cup of chopped onion
2 tbsp of ghee (clarified butter)
2 cups of can or mashed cooked pumpkin (100 % pure pumpkin)
1/2 tbsp. of sea salt
1 tbsp. of coconut sugar (or sweetener of your choice)
1/4 tsp. of nutmeg
1/4 tsp. of ground black pepper
2 1/4 cups of a low sodium chicken broth
1/2 cup of coconut milk (from a can, not the carton)

Directions:
Brown the onion in a pan with butter at medium heat.  Once your onion is golder brown, add in your pumpkin and all of the seasoning.  Stir until the seasoning and the pumpkin mixture is well combined.  Slowly add in the chicken broth and heat thoroughly.  Low simmer for about 10 minutes, do not let it come to a boil.  Stir every 2 minutes or so.  Remove from heat and stir in the coconut milk.   Serve and enjoy!

I love pairing mine with a side of brown rice toast for a light lunch or, as a side to a Fall dinner.  
I hope you give this one a try ;o)

6 comments:

  1. Yay pumpkin soup! Any "squash" soup is a Fall/Winter winner ;)

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  2. Replies
    1. And it taste just as good as it looks! Thanks for stopping by Mindy!

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  3. Replies
    1. It is delicious Danielle! Thanks for stopping by ;o)

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Thanks for stopping by!