Pumpkin Soup
The perfect soup recipe for cozy cold season meals
Ingredients
2 tablespoons butter
1 medium diced onion
4 cups pumpkin puree OR 6 cups of raw cubed pumpkin
2 cups chicken bone broth
1/2 tablespoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
2 tablespoons maple syrup (or to your liking)
1/2 cup heavy cream (optional but decadent)
Instructions
Heat a soup pot over medium high heat; melt the butter in it.
Add the diced onion and cook until translucent and soft.
Add the pumpkin, broth, spices, and salt.
If using raw cubed pumpkin, cook it in the broth with the lid on; this will take 20-30 minutes, depending on how big your cubes are. Stir occasionally so that all of the cubes are cooked evenly.
When the soup is heated (or the pumpkin cubes are soft), remove from heat.
Use an immersion blender to blend the soup smooth. If you don’t have an immersion blender, carefully transfer the soup into a pitcher blender. Cover with a clean dish towel to allow steam to escape while you blend the soup. Return the soup to the pot.
Stir in your maple syrup and cream. Adjust those and the seasonings as needed.
Serve hot.
Enjoy and be nourished!
Notes
This recipe can serve 4 adults as the main course, or more if you’re using it as a side dish. It takes only 30 minutes to make if you are using pureed pumpkin, or about 50 if you are using raw pumpkin cubes.
You can make this soup with any variety of pumpkin or winter squash.
I love to serve this with plain goat cheese!
This simple soup is rich in vitamins and minerals, especially when you use nutrient dense ingredients like grass fed butter, good quality bone broth, a mineral rich natural salt, and raw/grass fed cream.
It’s absolutely perfect for cozy cold season meals.
Let me know if you enjoy it!