Pumpkin Soup

I tend to eat more soups because they are so easy on my digestion. Plus I love a vibrant pumpkin soup especially in the fall to absolutely fll my soul!

This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for the MAX on flavor. This roasted pumpkin soup recipe would pair amazingly well with your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. I’ve tried both ways and every time I make this my family and friends absolutely devour this!

INGREDIENTS:

• 2 T butter

• 1 small onion

• 1/4 to 1/2 tsp rosemary

• 1 small to medium pumpkin or butternut squash is also very yummy

• 4 cups chicken broth, or stock

• 1/2 cup coconut milk, you could also use 1/2 in 1/2 or heavy cream (I like the dairy free option)

• 1 tsp salt

• 1/4 - 1/2 tsp white pepper

• dash of your favorite hot sauce, optional

Directions:

1. Saute butter, onions and rosemary.

2. Cut up pumpkin (or butternut) in chunks and add to the chicken broth. Add the sauteed onion mixture with salt and pepper. Add the hot sauce. Simmer on low heat until pumpkin is soft, 2 hours or less.

3. Puree mixture in small batches in blender lifting the cover to prevent splashing of hot liquid. Use caution, and don’t put too much in blender.

4. Add coconut milk and/or cream and serve.