Pumpkin Soup with Bone Broth
(If you have nut allergies, simply omit nut butter for a delicious Pumpkin Curry Soup)
We enjoy bone broth in our morning meal or for at least 1 meal per day. Often we get the question, “How do you get your children to eat bone broth?” Well, the short answer is that I find very creative, fun, and tasty ways to incorporate bone broth into our meals.
The goal is to get a cup of this nutrient-dense food into each of us, especially the children. We have helped our children and our foster children get healthy pretty quickly with bone broth and meat stock! It is super delicious and very good medicine…the natural-no-side-effect kind of medicine.
Hope you enjoy too! I’ll keep sharing as we go, so you can find some recipes to help your loved ones.
Soup is best INSIDE
2 Tbsp coconut oil
1 small yellow onion, chopped (about ¾ cups)
4 cloves garlic or shallots, chopped
1 Granny Smith apple, peeled, cored and cubes (1 inch cubes)
1/2 tsp Cayenne optional
2 Tbsp Curry
2 Cups Bone Broth -chicken or turkey taste great this is our version of bone broth
1 Cup Water, plus more if needed to fill remainder of pumpkin
2-4 lb. Pumpkin de-seeded and roasted for about 30 minutes, See Here for easy instructions (or use a 15-ounce can pumpkin puree)
3 Tbsp smooth almond or cashew butter- omit if nut allergies!
1 Tbsp Mineral Salt or your taste, we use this
1 tsp ground pepper or to taste, we use this unusual and beneficial pepper
Chopped fresh mint or cilantro, to serve
Cut around the pumpkin top to create a lid. Try to find a one with a good stem.
Roast for about 30 minutes at 350ºF. Next, remove the roasted pumpkin from the oven and take off the “lid”. Add all ingredients into the pumpkin. Very carefully scrape the sides with a spoon to render the meat off the sides.
Fill the pumpkin with the ingredients and place back into the oven for another 30-40 minutes.
Remove from oven and VERY Carefully blend all the cooked ingredients. We love the immersion blender like this hand blender.
If you do not have an immersion blender then scoop out the contents and blend in a blender. Pour back into the pumpkin.
If using canned pumpkin, heat oil on medium in a large saucepan. Once the liquid boils, reduce the heat to medium low, partially cover the pan, then let the soup cook until the potato and apple are very tender, about 15 minutes.
Remove the pan from the heat and let cool slightly. The texture should be like heavy whipping cream. If the soup is too thick, whisk in a bit of broth. Season with salt and pepper.
Place on the table and serve topped with mint or cilantro. Serving in the pumpkin makes it much for beautiful and tasty!