Friday, November 22, 2013

Paleo Pumpkin Soup

Perfect for a cool, fall day :)

4T coconut oil
3 (large) garlic cloves, minced 
2 cups chicken broth
2 1/2 cups canned puréed pumpkin (not pie filler)
1 can (13.5oz) light coconut milk
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Sea salt & black pepper to taste

Melt coconut oil in large sauce pan. Add garlic until just browned, then add chicken broth. Once boiling, add pumpkin, coconut milk, and spices. Stir well, lower heat to medium-low & let cook for another 10 minutes. 

Pour into individual bowls, top with an extra sprinkling of pepper, and serve!

Makes 4 servings; 225 calories each :) 

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