It’s almost halloween, time to rip the mask off those “healthy” labels and eat the REAL deal. NO JOKING around here! Real food, real health.…
When the temperature drops, I start making warm comfort food and I will begin with a nice, cozy fall recipe that includes…. yes… you guessed it… pumpkin! I CRAVE carbs in the winter so this time I will be prepared with some GOOD carbs like squashes, and other starchy veggies instead of those empty-calorie-faking-health grains. Resist that seductive looking bowl of pasta with me and grab a ladle full of pumpkin soup!
This recipe is paleo, gluten-free with option to be vegetarian or vegan.
2 TBSP butter, ghee, or cooking oil of choice
1 cup onion (1/2 onion)
1 1/2 cup carrots
1 cup apple (1 apple – I used granny smith)
2 cups pumpkin (1 can/15-16 oz)
3 1/2 cups chicken or veggie broth (Make sure broth goes with your diet. If you need vegetarian or gluten-free, pay attention to labels!)
1 tsp garlic
1 tsp cinnamon
2 tsp paprika
1 tsp ginger
2 TBSP sage (finely diced)
2 tsp salt
Dice up the onions, carrots, and apples. Heat butter in a pan. If you are using fresh garlic, mince it up and put it in the pan with butter. Add in onions and carrots. Cook vegetables for 6-8 minutes. Add in apples. Cook for another 10 minutes.
Add in pumpkin, broth, and spices. Mix up for about 1 minute. Add to a food processor and blend until smooth. Pour back into pot and simmer for 5-10 minutes, cover until ready to serve.