Rachels Simple Pumpkin Soup
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!
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