Quantity | Ingredient | Directions |
---|---|---|
6 cups cubed | Pumpkin Flesh | Heat Coconut Oil in med-high heat in a large saucepan. |
2 cups chopped | Onions (2) | Add Onions & Garlic. Cook for about 3-4 minutes. |
1 cup peeled & chopped | Carrot | Add Pumpkin, Carrot, Apple and cover with stock. |
2 cups peeled & cored | Apples | Add Cumin, Thyme, Sage, Paprika & Cayenne Pepper. |
4 cloves minced | Garlic cloves | Add Salt & Pepper to taste. |
4 cups | Chicken stock | Bring the soup to a boil and lower heat to med. |
1/2 cup | Full-fat Coconut Milk | Let simmer for 30-40 minutes or until veggies are soft. |
1/2 tsp | Dried Thyme | Using a food processor, process in batches until you get a puree. |
1/4 tsp | Ground Sage | Bring the soup back to the saucepan. |
1 TBSP | Smoked Paprika | Add Coconut Milk combine and season with salt and pepper. |
1/2 tsp | Ground Cumin | Warm up the soup (do not boil again). |
pinch | Cayenne Pepper | Add a pinch of Cinnamon for an added spice. |
to taste | Salt & Pepper | Serves 4. |
2 TBSP | Coconut Oil | ENJOY:) |