2 cups baked pumpkin or Organic Canned Organic Pumpkin
1 cup organic full fat coconut milk
4 cups homemade broth
2 tsp minced fresh thyme
1/2 tsp fresh grated nutmeg
1 tsp paprika or cayenne
Real Salt to taste
Use a medium saucepan and combine all ingredients. Bring to a simmer and serve. Stir in more broth if it is too thick until it reaches desired consistency.
Notes from GFG:
I made this soup recently when my friend Mary Vance came to my office for lunch. I prefer to cook for people rather than eat out to avoid mysterious ingredients. We also had braised kale and roast beef with this yummy soup.
I love fall foods and warm homemade soup because it is very healing and brings back memories of of my grandma. It is best to cook with local, organic and seasonal ingredients for more minerals, vitamins and antioxidants. Try to use fresh pumpkin because is it in season rather than canned to avoid BPA. Read my article about pumpkin benefits here
Avoid store bought broth because it can have so hidden gluten and MSG ingredients. Read my article here.
Get my recipe for broth here.
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