This Winter Pumpkin Soup is so yummy that I had it for breakfast and dinner today!  There is the most adorable squirrel outside that is also eating a pumpkin!  He has made a hole in the pumpkin and goes inside and digs out all of the seeds and then munches away!  I am leaving the pumpkin outside for him, in case he needs a home with all this winter weather we are having!  So squirrels also like paleo, low carb, diabetic friendly, healthy foods!!!   Good job, Squirrel!

 

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Winter Pumpkin Soup
 

Ingredients
  • 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

Instructions
  1. Heat the oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 5 minutes, or until translucent.
  2. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
  3. Cover and simmer over low heat for about 15 minutes, until the butternut squash is tender.
  4. Process all ingredients in a food processor or heavy duty blender. (I use a Vitamix.)
  5. Add the cream and, if soup needs more flavor, add another ½ teaspoon of salt or so.