Spiced Pumpkin Soup

In the spirit of Halloween and all things pumpkin, I thought I would share with you my paleo Spiced Pumpkin Soup. It’s a one-pot-wonder, very healthy and best of all it tastes amazing.

SPICED PUMPKIN SOUP

Serves 6

Ingredients:
1 butternut pumpkin, cut into chunks
1 onion, chopped
3 cloves garlic, finely chopped
2 celery sticks, chopped
2 tbsp butter OR 2 tbsp lard plus ½ cup of the jelly that settles at the bottom reserved from any meat dish you’ve cooked recently (eg Paleo Meatloaf)
7 cups water OR 3 Homemade Chicken Stock plus 4 cups water
1 cinnamon quill
1 tsp cumin
3 cloves, finely chopped or ground
1/2 tsp ginger powder
1/4 tsp nutmeg
Celtic or Himalayan Sea salt and pepper to taste
coconut cream or greek yoghurt to serve

Method:

Sweat the onion, celery and garlic with the lard and lard jelly (or butter) in a large pot on a low to medium heat.

Cooking food on low heats preserves the nutrients in the food.

Add all other ingredients (except for the cream to serve) and cover with a lid and cook for 45 mins on a medium heat.

Take the lid off and remove cinnamon quill. Cook for a further 15 mins.

Remove from heat and mash with a hand masher, a stick blender or allow the soup to cool before blending it in batches in a blender.

Serve with coconut cream or greek yogurt and maybe even some paleo bread.