EBD Recipe: Pumpkin Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Special Equipment: immersion blender

Ingredients

• 1 Cinderella pumpkin, peeled and diced
• 1 white onion, diced
• 2 cloves garlic, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 apple, diced
• 6 tablespoons coconut oil
• 2 cups chicken bone broth
• 1 can of coconut milk
• Salt and pepper to taste

Steps

1. Preheat the oven to 375° degrees.
2. Line a large baking sheet with aluminum foil.
3. Melt 4 tablespoons of coconut oil.
4. Peel the pumpkin, cut into large cubes and cover with melted coconut oil.
5. Place the pumpkin on the baking sheet and bake for 30 minutes.
6. Meanwhile heat the remaining 2 tablespoons of coconut oil in a large pot on the stove over medium heat.
7. Toss the onion, carrot, celery and apple into the pot and cook for approximately 15 minutes.
8. Reduce the heat to low and add the garlic.
9. Once the pumpkin is cooked all the way through add it to the pot.
10. Add the bone broth and increase the heat to medium.
11. Let the soup simmer for 10 minutes before reducing to low heat and combining the soup with an immersion blender.
12. Add coconut milk as well as salt and pepper to taste.

Serves 3-4

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