Creamy Paleo Pumpkin Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
- sea salt to taste
- 2 carrots, chopped
- 1 medium yellow onion chopped
- 3 tablespoons coconut oil ghee, light olive oil, or any fat of choice
- 1 medium apple cored and chopped ( i prefer a sweet-tart va
- 2 cups broth...veggie or chicken
- 1 1/2 cup pumpkin or winter squash puree (see note above for or about 4-5 cups cubed and peeled fresh squash.
- 2-3 sage leaves (whole)
- 2/3 cup canned coconut milk
- 2 tablespoons maple syrup (amount depending on apple and pumpkin do to taste)
- 2 teaspoons (or less) lime juice to taste
- Carbohydrate 6.51219336505191 g
- Cholesterol 0 mg
- Fat 14.689175616661 g
- Fiber 1.34691552776429 g
- Protein 1.21666884789474 g
- Saturated Fat 12.7817792409019 g
- Serving Size 1 1 Serving (98g)
- Sodium 56.7477231233732 mg
- Sugar 5.16527783728762 g
- Trans Fat 0.895560684998301 g
- Calories 154 calories
In a large sauce pan, heat your oil/fat over medium heat.Stir in your onion, carrots, and apples. Saute for 5-10 minutes until wilted and soft.Stir in the broth, pumpkin, and sage leaves. Bring to a simmer.Simmer for 15-20 minutes.Remove the sage leaves.Puree the soup (in batches if necessary) in your blender or food processor until creamy and no chunks remain. Alternately, you could use an immersion blender right in the pot.Return to your saucepan and add the remaining ingredients.Heat gently and adjust seasonings to taste.INSTANT POT?Using saute feature, saute onions, carrots, and apple in the the fat for 5-10 minutes until soft but not brown.Stir in broth, squash, and sage leaves. Lock lid and bring to high pressure for 8 minutes, quick release.Remove sage leaves, add in remaining ingredients and puree all soup ingredients with an immersion blender or in batches in your blender. Adjust sweetener, salt, and lime juice to taste.
