Ingredients

The following ingredients have 4 Servings
  • 6 cups pumpkin flesh (cut into cubes)
  • 2 onions (chopped (about 2 cups))
  • 1 cup carrot (peeled and chopped)
  • 2 cups apple chunks (peeled and cored)
  • 4 garlic cloves (minced)
  • 4 cups chicken stock
  • ½ cup full-fat coconut milk
  • ½ tsp. dried thyme
  • ¼ tsp. ground sage
  • 1 tbsp. smoked paprika
  • ½ tsp. ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch cinnamon
  • 2 tbsp. Paleo cooking fat
  • Sea salt and freshly ground pepper to taste

Instruction

  • Heat some cooking fat in a large saucepan over medium-high heat.
  • Add the onions and garlic. Cook for 3-4 minutes, until softened.
  • Add the pumpkin, carrot, and apple, and cover with the chicken stock.
  • Add the cumin, thyme, sage, paprika, and cayenne pepper, and season with salt and pepper to taste.
  • Bring the soup to a boil, then lower the heat to medium and let it simmer for 30 to 40 minutes or until the vegetables are soft.
  • Using a food processor, a process in batches to the consistency of a purée.
  • Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
  • Add a pinch of cinnamon over the top before serving.