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
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
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.