It’s a soup kind of day up on the mountain. With 25 inches of snow we have lots of digging to do, and a bowl of hot soup will warm us to our core. While I was preparing breakfast (yes, I was multitasking this morning) I whipped up a batch of this simple pumpkin soup that we’ll serve for lunch. Many of you think of pumpkin during the autumn, but we use it year round in our home. Pumpkin is rich in dietary fiber, antioxidants, phytonutrients, minerals, and vitamins. Just 100 grams (about ½ cup) of pumpkin contains 7,384mg of Vitamin A which is a powerful antioxidant needed to maintain the integrity of vision, skin and mucus membranes.
1 can of Organic Pumpkin (15 ounces)
2 cups of Milk (full fat coconut milk for my casein sensitive friends)
OPTION: You can also use 1 cup of homemade bone broth and 1 cup of milk
½ teaspoon of sea salt
½ teaspoon ground organic sage
1 ½ teaspoons ground organic cinnamon
1 teaspoon organic ground onion powder
1 teaspoon ground organic ginger
Good grind of fresh pepper
¼ teaspoon ground organic cloves
3 teaspoons freshly squeezed lemon juice
2 Tablespoons Raw Honey (optional)
Place milk and pumpkin in a medium sized pot over low heat and whisk to combine.
Add spices and continue whisking until the soup has thickened (approximately 3 to 5 minutes).
Adjust seasonings to your taste and serve.
NOTE: This soup does thicken when chilled, so add a little more milk or bone broth for a thinner consistency.
For an added treat serve with Pumpkin Biscuits