Soup weather has definitely made its way to southwestern Idaho. So I decided to make this delicious paleo pumpkin soup to warm myself up. It uses canned pumpkin, and I've heard there's a canned pumpkin shortage. However, if you can get your hands on a can of pumpkin puree, you should do yourself a favor and make this soup.
Ingredients:
1 can pumpkin puree
1 shallot
2 cloves garlic
1 tbsp olive oil
12 oz. chicken stock
½ cup coconut cream
1 tsp ginger powder
½ tsp ground cinnamon
½ tsp turmeric powder
salt to taste
pumpkin seeds for garnish
Directions:
Add avocado oil, diced shallot and chopped garlic to a skillet and sauté until lightly browned.
In a high speed blender, add the chicken stock, pumpkin puree, sautéed shallot and garlic, coconut cream, ginger, cinnamon, turmeric, and salt. Then blend until smooth.
Transfer the blended liquid to a soup pot and heat until the soup starts to boil.
Remove from the stove and serve into bowls. Garnish the soup with a handful of pumpkin seeds if you like.
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