Pumpkin soup

pumpkin soup

Pumpkin Soup Recipe

Stage 1 GAPS Intro

Serves: 4

INGREDIENTS:

4 tablespoons butter or lard

1 onion, chopped

2 teaspoons dried sage

1 butternut pumpkin, peeled, seeded and cut into chunks

8 cups chicken broth

Sea salt and pepper

Nutmeg

*1/4–1/2-cup coconut milk (Can be added for full GAPS)

**1/4- 1/2 -cup homemade sour cream (can be added with Dairy is tolerated)

 

Method:

1.Melt butter in a pot over medium heat. Add onion, and sage and cook, stirring occasionally, for 8 minutes.

2. Add Pumpkin and broth. Bring to a simmer and cook until tender, 15–20 minutes.

3. Transfer mixture to a blender (or use an immersion blender) and puree until smooth. Return to the pot, stir in coconut milk to reach desired consistency. Heat through and season with nutmeg, sea salt and pepper to taste before serving.

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4 Responses

  1. November 25, 2015

    […] Lunch was pumpkin soup […]

  2. November 26, 2015

    […] water beef stock Mince, boiled, in beef stock with carrots and broccoli for Breakfast Pumpkin soup for lunch Dinner tonight was Slow boiled Duck! Yum! with mashed Cauliflower, carrots and Broccoli, […]

  3. November 27, 2015

    […] For lunch we had some of the left over Lamb, breakfast sausages, and veggies in stock/gravy, with some pumpkin soup. […]

  4. November 27, 2015

    […] want anything else this morning. Snack – Ferment pickle. Lunch – Yesterdays Pumpkin soup. Scoring another meal I didn’t have to cook. Dinner – Was boiled slow cooked chicken, […]

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