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Rachels Simple Pumpkin Soup

Servings: 6

Ingredients

  • 1 Tbsp grass-fed butter ghee/clarified butter, or unrefined coconut oil
  • 1 Tbsp olive oil or avocado oil
  • 1 large onion thinly sliced
  • 2 fresh garlic cloves chopped
  • 1/3 cup dry white wine
  • sea salt and ground pepper to taste
  • 1 tsp pumpkin spice seasoning
  • 4 cups pure pumpkin puree or butternut squash puree
  • 3 cups bone broth
  • 1 x 14.5 oz can full-fat coconut milk or half & half

To garnish:

  • roasted pumpkin seeds fresh thyme

Instructions

  • Preheat a Dutch oven or a large stockpot over medium heat. Add in the butter and oil then saute your onions and garlic for 2-3 minutes. Stir in the wine and cook for 8-10 minutes, or until the liquid has almost evaporated and the onions are nicely caramelized.
  • Add in all the remaining ingredients and stir to combine, bringing the soup to a boil.
  • Once bubbling, reduce the heat to LOW and allow it to simmer for 15-20 minutes to combine all the flavors.
  • Taste test, then adjust seasonings as desired.
  • You may use an immersion blender at this point to create a completely smooth soup, but this step is optional.
  • Garnish with roasted pumpkin seeds and fresh thyme and enjoy while hot!