Pumpkin Soup with Local Bone Broth
What better way to nourish your body on a cold winter’s night than a cup of homemade pumpkin soup? By adding a nice, healthy dose of fat, we balance out the glycemic load of this seasonal squash, promoting balanced energy (and warm belly!)
In our latest issue, we featured Nell Stephenson of Paleoista who shares her recipe for holiday pumpkin soup with her own bone broth below.
What better way to nourish your body on a cold winter's night than a cup of homemade pumpkin soup? By adding a nice, healthy dose of fat, we balance out the glycemic load of this seasonal squash, promoting balanced energy (and warm belly!) - Nell Stephenson
Ingredients
2 medium pumpkins
½ cup rendered duck fat
1 onion, chopped
4 celery stalks, chopped
2 cups nell's organic bone broth, such as pasture-fed chicken or pork
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon ginger
½ cup shredded coconut meat
rosemary sprig, for garnish
toasted pumpkin seeds, optional
Instructions
Preheat oven to 350 degrees.
Cut pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet.
Bake for 35 to 45 minutes, or until soft.
Meanwhile, heat duck fat in Dutch Oven and add onion and celery.
Saute until browned
Remove from heat and let cool.
Remove pumpkin from oven and scoop out the flesh into food processor with onion mixture and puree until smooth.
Pour pureed pumpkin into a saucepan and add spices and coconut.
Pour back into Dutch oven and heat briefly until warmed.
Serve in bowls with Rosemary as garnish
Photo: iStockphoto / Hannes Eichinger
Joan
about 5 years agoSounds really, really good. What a great idea to add some duck fat. It is so tasty. I suspect you add Nell’s wonderful bone broth in step 9 as you pour everything back into the Dutch oven, but nothing is noted.
