Creamy Roasted Pumpkin Soup Df/Gf (Edit recipe)

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Want a cozy soup? This is it! It’s creamy and cozy, not to mention packed with nutrients to keep you healthy this fall and winter.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 4

Ingredients

0.25 cup ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 Red Onion
3 Carrots
2 tsp Salt
1 tsp Black Pepper
0.25 tsp Nutmeg, Ground
0.25 tsp Turmeric Powder
0.25 tsp Organic Cinnamon - Primal Palate
4 cups Chicken Bone Broth
1 cup Coconut Milk
1 Sugar Pumpkin, Roasted or 2 cups of canned pumpkin

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a large saucepan or Dutch oven over medium heat
Add onion, carrots, and S&P
Cook until onions and carrots are soft
Add spices and cook for another minute until fragrant
Then add pumpkin, bone broth, and coconut milk, and stir
Bring to a simmer and cover for 15 minutes
Blend until well combined
I topped mine with some dairy-free yogurt and roasted pumpkin seeds
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	266
Fat:	27 g
Carbohydrates:	0 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	1350 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.