This is such an easy soup to throw together & is the perfect October mood.
You can make it with bone broth (my rec) or vegetarian with vegetable stock. Either way, it’s loaded with goodness. Pumpkin puree is loaded with antioxidants & polyphenols for healthy cells.
Benefits of bone broth: I usually just start with an organic rotesserie chicken & simmer it down in water for 3-4 hours, until the broth is thick & jiggly, then remove the bones. Bone broth is incredible for gut & skin health (collagen) & is what our bodies crave & need during these transition months to colder winter days.
I used my favorite new Le Creuset & it simplified the process & made it that much more enjoyable to see it simmering on the stove while we lit our first fire of the season & curled up with the kids.
Ingredients
*3-5 cups of bone broth or vegetable broth (depending on how thick you like your soups)
*2 cans organic pumpkin puree (15 oz)
*2 cups coconut milk (15 oz can)
*4 carrots, chopped
*3 large cloves garlic, pressed/crushed
*1 bell pepper, finely chopped
*1 jalepeno/spicy pepper
*1/3 c brown sugar
*1 medium white onion
*4-6 large sage leaves, finely chopped
*Salt & pepper to taste
*optional parsley for garnish
Directions
*Chop veggies & herbs & throw them into the pot on medium high for 5 minutes until soft
*Blend the puree & broth & brown sugar in a separate bowl, then pour into the pot with chopped veggies
*Slowly pour coconut milk in, while stirring
*Simmer for 30 min to 1 hour, garnish with parsley and serve with fresh bread
Bon Appetit!!!
xx
maddy