Ingredients:
3 lbs. sugar pumpkins or 2 cans pumpkin puree
2 cups chopped carrots
5 cloves of garlic, chopped
2 Tbs. of coconut oil, olive oil, ghee or butter
2 cups of chicken, vegetable or homemade bone broth
1 can of coconut milk 1⁄4 tsp. nutmeg 1⁄4 tsp. cloves
After cooking but before serving, add the following ingredients to soup and stir well:
1⁄2 tsp. Rebel Herbs Turmeric powder
1⁄4 tsp. Rebel Herbs Ginger powder
1⁄4 tsp. Rebel Herbs Cinnamon powder
Directions:
Preheat oven to 400 degrees
Cut pumpkin in half and remove seeds. You can roast the seeds for a tasty soup garnish
Place pumpkin face down in a baking pan with water in the bottom, cover with foil
Put chopped carrots in oven pan with 1 Tbs. choice of oil and roast along with pumpkin
Cook until soft (1-1.5 hours depending on size) and follow the instructions below while you wait
While pumpkin and carrots cook or if using cans of pumpkin and raw carrots, start here:
Add 1 Tbs. choice of oil to stockpot and sauté chopped garlic on medium heat for 5 minutes
Add soup stock of choice, nutmeg, and cloves
Turn to low and let simmer until pumpkin and carrots are done if you have them in the oven. If you are using cans of pumpkin and raw carrots, add them to the stockpot now and let simmer until carrots are cooked, about 30-45 min.
If using fresh pumpkin flesh and oven roasted carrots, add to stockpot when cooked
Stir in coconut milk
Turn heat off
Puree everything together with a handheld immersion blender. Alternatively, let soup cool, then blend in a regular blender.
Top with roasted seeds
Add salt, black pepper and cayenne pepper to taste
Enjoy!
Serving size: 4-6 bowls, depending on size
-Dr. Juliette Sweet