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Easy Pumpkin Soup

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  • Author: Katja from the Savory Lotus
  • Yield: 3-4 1x

Ingredients

Scale
  • 5 cups pumpkin puree (fresh baked)
  • 1 quart chicken bone broth (plus a little additional water)
  • 1 small onion, chopped
  • 2 TBS ghee, butter, or coconut oil
  • 3 carrots, chopped (or 2 small yams, chopped)
  • 1 TBS grated fresh ginger
  • ½ tsp dried oregano
  • 1 tsp curry powder
  • 12 Tbs lemon juice, fresh
  • celtic sea salt to taste
  • cilantro, chopped for garnish
  • OPTIONAL : for a creamier soup
  • ½ cup coconut milk

Instructions

  1. In a skillet sauté onion in ghee/butter/oil until translucent and starting to brown.
  2. Add curry powder and let cook for 1-2 minutes, stirring (set aside and let cool)
  3. Heat broth in medium pot, add carrots, ginger, and oregano… cover and simmer slowly until carrots are soft (about 10 minutes)
  4. Add pumpkin puree and onions, stir, and continue to cook on low temperature for 10 minutes to let flavors meld. Add a little additional water if it seems too thick. (add optional coconut milk if desired)
  5. Puree with emersion blender (or in regular blender in small batches) Add water as necessary.
  6. Add lemon juice, salt and pepper to taste
  7. Serve with a little cilantro