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 tsp. 

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

Directions:

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!