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Traditional Pumpkin Soup Recipe

Traditional Pumpkin Soup Recipe

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 quarts
Calories 274 kcal
Author Sarah Pope MGA

Ingredients

Instructions

  1. Melt fat in a large skillet. Add chopped onions, garlic, carrots and celery and sauté until soft.

  2. Pour bone broth into a large pot and add cooked veggies. Add pumpkin puree and bay leaves.

  3. Simmer uncovered for 15 minutes. Remove bay leaves. Taste and add sea salt and pepper as needed.

  4. Serve in bowls with dollops of cultured or soured raw cream.

  5. This soup is delicious with added chunks of slow cooked chicken or beef roast!

Recipe Notes

Substitute meat stock for bone broth if you are sensitive to glutamate or on a gut healing diet like GAPS.

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

Nutrition Facts
Traditional Pumpkin Soup Recipe
Amount Per Serving (1 cup)
Calories 274 Calories from Fat 117
% Daily Value*
Fat 13g20%
Cholesterol 28mg9%
Sodium 604mg25%
Carbohydrates 29g10%
Fiber 4g16%
Protein 14g28%
Vitamin A 600IU12%
Vitamin C 24.8mg30%
Calcium 110mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.