Festive Pumpkin Soup

Happy Thanksgiving! Soup is very easy to make and and never fails to soothe the soul. This is a great time of year to add pureed pumpkin to your recipes. Pumpkin is loaded with vitamins and minerals, along with its low sugar and high fibre content.

Hope you enjoy this recipe that's both delicious and nutritious.

Lara

INGREDIENTS:

(Yields 1 and 1/2 mason jars of soup) approx 8 servings

• 2 tbsp of grass fed butter or olive oil (or combo of both)

• 1 large potato

• 1 large onion

• 4 1/2 cups of low sodium vegetable broth

• 1 398ml can pure pumpkin

• 1 teaspoon pink himalayan salt

• 1 teaspoon of ground black pepper

• 1 teaspoon fresh rosemary

• 1 teaspoon of dried thyme

• 1/4 teaspoon ground nutmeg (optional)

• 1 cup of unsweetened almond milk

Top with: any of the following...greek yogurt/sour cream/ coconut cream/chopped parsley/chopped pecans

DIRECTIONS:

1. In a large soup pot, add 2 tbsps of butter or olive oil (or combo), melt on medium heat. Add chopped onion and diced peeled potato, sautée for about 8 minutes until onions are soft.

2. Add vegetable broth and bring to a boil. Reduce heat to low, cover and simmer for about 12 mins until the potato is softened.

3. Stir in pumpkin. Using a handheld immersion blender puree the mixture until smooth. Or add to a blender in batches and then return to the pot.

4. Add the seasoning: salt, pepper, rosemary, thyme and nutmeg.

5. Bring mixture to a boil, then cover and reduce heat to low and cook for 5 more minutes.

6. Add almond milk and heat for the last five minutes.

7. Add optional toppings.