I will admit it, I love pumpkin. I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas. Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe. I wanted something I could eat any time of day, something to replace maybe cereal in a mug. Pumpkin soup, creamy, full of flavor and yet not to sweet.
I give you my Paleo Cream of Pumpkin soup.
1 Sugar Pie pumpkin (baked)
32 ounces of vegetable broth
1 tsp Pink Himalayan sea salt
1 can Trader Joe’s Light Coconut milk ( you can use full fat)
1 tsp cinnamon
1 1/2 tsp Pumpkin pie spice
1 tsp Nutmeg
1/2 cup Grade B Maple Syrup
Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart. Let cool about 20 minutes. Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup. You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over. Serve hot as a side or dessert. Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.