This recipe for homemade pumpkin soup is made using bone broth as the base and pumpkin puree that adds flavor and thickness without any grain flour or starch.
Melt fat in a large skillet. Add chopped onions, garlic, carrots and celery and sauté until soft.
Pour bone broth into a large pot and add cooked veggies. Add pumpkin puree and bay leaves.
Simmer uncovered for 15 minutes. Remove bay leaves. Taste and add sea salt and pepper as needed.
Serve in bowls with dollops of cultured or soured raw cream.
This soup is delicious with added chunks of slow cooked chicken or beef roast!
Use any traditional fat you like to sauté the veggies including butter, grassfed ghee, tallow, or pastured lard. I particularly like to use roasted goose or duck fat if I have some on reserve in the refrigerator from a recent holiday meal.
The crackers in the picture are grain free rosemary and sea salt crackers from Simple Mills.