Cleansing Pumpkin Soup
Rated 4 stars by 31 users
Category
Soups
Oh pumpkin... how we love you! Fall is almost here, and even though this Texas heat has yet to break, we're ready for all things pumpkin!
Pumpkin is fantastic for both savory and sweet dishes. This recipe captures just how delicious pumpkin can be in a savory soup. We paired it with our Fennel & Bay Leaf Bone Broth for a light soup that's the perfect addition to your favorite meal.
Pumpkin is high in vitamin A, antioxidants, fiber, and full of beta-carotene, which is great for your skin!
Ingredients
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15 oz can pumpkin puree (not pumpkin pie filling!)
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1 can coconut cream (only the solids)
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¼ tsp nutmeg
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10 leaves fresh sage, chopped
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2 Tbsp Pure & Unflavored Tallow (or Turmeric & Black Pepper Tallow!)
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1 tsp fresh thyme, chopped
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2 cloves garlic, minced
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1 tsp fresh ginger, minced
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Salt and pepper, to taste
Directions
In a medium saucepan on medium-low heat, add in the tallow, ginger and garlic and sweat for 1-2 minutes, or until fragrant.
Next, add in the pumpkin puree, heavy cream, salt & pepper, and Fennel & Bay Leaf. Mix well, and allow to come up to a gentle simmer, about 5-7 minutes.
Turn the heat to low, add in the fresh sage and thyme, and cover with a lid, checking on it every few minutes and stirring. Cook for 15 minutes.
Serve with toasted pumpkin seeds or fried sage leaves.
