Holiday Pumpkin Soup

Holiday Pumpkin Soup
Recipe type: Entree
Cuisine: Paleoista
Serves: 4-6
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!)
  • 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
  1. Preheat oven to 350 degrees.
  2. Cut pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet.
  3. Bake for 35 to 45 minutes, or until soft.
  4. Meanwhile, heat duck fat in Dutch Oven and add onion and celery.
  5. Saute until browned
  6. Remove from heat and let cool.
  7. Remove pumpkin from oven and scoop out the flesh into food processor with onion mixture and puree until smooth.
  8. Pour pureed pumpkin into a saucepan and add spices and coconut.
  9. Pour back into Dutch oven and heat briefly until warmed.
  10. Serve in bowls with Rosemary as garnish