Winter Pumpkin Soup
- 3 tablespoons coconut oil (grape seed oil also works well)
- 1 cup chopped yellow onions
- 1 (15 - ounce) can pumpkin puree or fresh pureed pumpkin
- 1½ pounds butternut squash, peeled and cut in chunks
- 2 and ½ cups chicken stock or canned broth
- 1 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1 cup canned coconut cream
- Heat the oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 5 minutes, or until translucent.
- Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
- Cover and simmer over low heat for about 15 minutes, until the butternut squash is tender.
- Process all ingredients in a food processor or heavy duty blender. (I use a Vitamix.)
- Add the cream and, if soup needs more flavor, add another ½ teaspoon of salt or so.
Recipe by paleopenguin.com at https://paleopenguin.com/winter-pumpkin-soup/
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