The Great Pumpkin Soup

Fall

Fall is here! I love this time of year.

The cool weather means it is time for sweaters and bonfires at night.  It is also a great time to go hiking . Cold weather food also means comfort foods, hot meals to warm you up.  Some people like stews other people like soups. I like them both. A bowl of tomato soup and a grilled cheese sandwich can always make a bad day good. It reminds me of being a kid. My favorite soup that I like to make for my family is a pumpkin soup. I sometimes use butternut squash to change the flavor. It taste delicious either way. This soup is easy to make, it only take 15 minutes to prep and is ready in only 30 min.

Pumpkin Soup

Makes 4 serving   123 calories per serving

1 teaspoon ghee ( clarified butter) or olive oil

1/2 cup cup chopped leeks or onions

1 teaspoon black pepper

1 teaspoon Braggs Liquid Aminos  or tamari

1 teaspoon cumin   1 teaspoon  ginger     1 teaspoon curry powder

1 teaspoon cinnamon    1 teaspoon  tumeric    1 pinch of masala  (if you have it)

4 cups of pumpkin  peeled and cut into cubes ( about 2 pounds)  can substitute with butternut squash

2 apples sliced and cored

5 cups vegetable stock

1 can  coconut milk

2 Tablespoons  maple syrup  optional

In a large soup pot add oil, onion, pepper, and Braggs Liquid Aminos. Saute for 3 to 4 minutes till onions are translucent.  Add the pumpkin, apple and spices, stirring frequently.   Add vegetable stock, bring to a boil and then reduce heat to a simmer till the squash becomes soft. Puree the soup until smooth in a blender or food processor.  Add coconut milk to make creamy. For a sweeter soup my kids like it when I add maple syrup

In a pan roast 1/2 cup of slivered almonds. Cook till slightly brown.  Use as a garnish sprinkle over the top of the soup.  pumpkin seed can also be used.

If you are short on time use the canned pumpkin. You can buy it with or without the spices.