• Charlotte LaGuardia

Pumpkin Soup




Let's face it, the epitome of fall is curling up with a warm bowl of pumpkin soup after a long day of apple picking. So here is the recipe to get you in the mood! Here you'll find all of the fall spices to make you feel warm and happy, fiber from some of my favorite fall veggies, healthy fats from coconut milk, and gut healing protein from bone broth. Hope you enjoy it as much as I do!





Pumpkin Soup


Ingredients:

2-1/2 tablespoons avocado oil (divided)

1 sugar pumpkin (about 2 pounds, or 3 cups canned pumpkin)

2 teaspoons kosher salt (divided)

¼ teaspoon ground black pepper (divided)

3 carrots, chopped

1 small yellow onion, chopped

3 garlic cloves, peeled1.5 teaspoon ground cinnamon

1.5 teaspoon ground ginger

1 teaspoon ground allspice

1 bay leaf

3 cups chicken bone broth

2 teaspoons maple syrup

¾ cup unsweetened full fat coconut milk

4 ounces prosciutto, cut into thin ribbons

2 tablespoons sage leaves, chopped


Instructions:

Preheat oven to 400 degrees.Cut the pumpkin in half and remove the seeds and pulp. Sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper, then place them cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 tablespoon of avocado oil. Place in the oven and roast for 45 min – 1 hour, until soft.

Remove the pumpkin and set aside to cool enough for handling.

Place the carrots, onions, and garlic on the same tray and roast for 15 minutes. In the meantime, heat 1-1/2 tablespoons olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute.


Remove the pumpkin skin, then add the broth, maple syrup, and all of the vegetables to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Remove the bay leaf. Working in batches, puree the soup in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode.

Return all of the soup to the pot, then add 1-1/2 teaspoon kosher salt and ⅛ teaspoon pepper. Stir in the coconut milk, then set the heat to low and keep the soup warm.


Heat 1 TBS avocado oil over medium-high heat. Add the prosciutto and sage and fry until crisp.


Fill bowls with soup and top with the prosciutto and sage. Enjoy!





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