Orange bowl of pumpkin soup on wooden table.

by Leah Rodrigues | Foodista.com

Pumpkin soup is an eas, chilly weather dish that anyone can prepare.  This recipe is free from gluten or dairy and can be easily converted to vegetarian/vegan by substituting vegetable stock for chicken stock.  You can also use fresh cubed pumpkin if available at your local market. While this is a clean recipe, your guests will enjoy it just the same.

Whole 30 Pumpkin Soup

Ingredients:

1 Tbsp coconut oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Granny Smith apples, cored, peeled, and chopped
1 cup chopped butternut squash
2 cups pure pumpkin puree
2 cups chicken stock
1 tsp ground cinnamon
1/4 tsp ground nutmeg
salt and freshly ground pepper, to taste
roasted pepitas (pumpkin seeds) and chopped cilantro, for garnish

Directions:

Step 1: In a large stock pot, heat coconut oil over medium high heat. Add the onion, garlic, and ginger. Cook until fragrant and onions begin to appear translucent, stirring occasionally. Add the apples and butternut squash and continue to cook until softened.  

Step 2: Add the pumpkin puree and chicken stock and stir to combine. Bring mixture to a boil and then reduce to a simmer. Allow to cook for 15 to 20 minutes. Season with cinnamon and nutmeg. Add salt and pepper, to taste.

Step 3: Using an immersion blender, puree soup until smooth. Top with pumpkin seeds and cilantro. Serve hot.


Photo credit: moirabot via Visualhunt.com / CC BY-NC-SA

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