Are we still in pumpkin season? If not, I'm officially declaring that pumpkin is still relevant, mostly so I can eat pie for breakfast and this soup for every other meal of the day!
This creamy, thick, nourishing pumpkin soup is easy to put together and you probably have all the ingredients on hand! You can make a big batch and serve to your family, portion it out for delicious breakfasts, or serve as an appetizer in cups like this for your next holiday party! You could also add quality, pastured bacon on top or stir in leftover turkey for added protein. The options are endless so get in the kitchen and whip up this incredible paleo pumpkin soup.
Creamy Pumpkin Soup (Paleo + Whole30)
2 T grass fed ghee or butter
1 small yellow onion, chopped
6 cloves of garlic, minced
1 Granny Smith apple, chopped
29 oz of organic pureed pumpkin
1 can of coconut milk
3 c of chicken bone broth
2.5 T dried poultry blend seasoning
1 tsp ground cinnamon
salt and pepper to taste
3 bay leaves
In large stock pot, melt ghee on medium-high heat then add in yellow onions, garlic, and apple. Stir frequently and cook until onions are translucent and garlic is fragrant. Stir in pumpkin, coconut milk, bone broth, and all seasonings and bring to boil for 3-4 minutes. Reduce heat to low and simmer uncovered for 45 minutes. Remove the bay leaves and use an immersion blender to puree the onions and apples. If you want your soup super, duper smooth, ladle into a blender and blend on high. Serve hot!