Veronica’s Pumpkin Soup
I’ve have more requests for this recipe at this time of the year than any other. My family can hardly wait for pumpkin season so I can make pumpkin soup. I make a big batch, can most of it in jars, and this becomes one of my go-to-meals! Pumpkin contains many nutrients necessary to keep the body functioning properly, including bone health. Eat up! And enjoy!
3 bacon strips (optional)
1 cup finely chopped onion
4 garlic cloves, minced
2 cups pureed pumpkin, or 1 can pumpkin
1 can (12 oz) full-fat coconut milk
4 cups chicken broth, full fat
1 cup heavy coconut cream
½ teaspoon curry powder
½ teaspoon sea salt
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Extra heavy coconut cream, optional
1 In large saucepan, cook bacon until crisp. Crumble and add back to pan. DO NOT DRAIN.
2 Saute onion, and garlic in bacon drippings until tender.
3 Add pumpkin, coconut milk, broth, and seasonings. Bring to a boil.
4 Simmer for 15-30 minutes until flavors blend.
5 Add heavy coconut cream until heated.
6 Serve topped with a dollop of heavy coconut cream. Enjoy!