Michala's Easy Pumpkin Soup
An incredibly nourishing and easy gluten and dairy free pumpkin soup. Full of antioxidants and an abundance of minerals.
Servings: 4 Serves
- 6 cups kent pumpkin
- 2 cups bone broth or stock + 3-4 cups water just enough to cover pumpkin
- 2 cloves garlic minced
- 1 onion diced
- 1 TBS olive oil ghee or butter
- pumpkin + hemp seeds
In a large saucepan heat the olive oil/ghee, onion and garlic for a couple minutes.
Chop pumpkin into small pieces and add to saucepan with broth and water. Bring to the boil then turn on low and simmer 15-20minutes or until pumpkin is very tender.
Let cool a little before blending smooth or mash with a fork.
Season and serve with pumpkin seeds + hemp seeds (optional for crunch).