Ingredients

The following ingredients have 8 Servings
  • 3 pie pumpkins
  • 2 onions (coarsely chopped)
  • 3-4 large carrots (coarsely chopped)
  • 3 cloves of garlic (coarsely chopped)
  • 1 ½ - 2 quarts chicken bone broth
  • 1 tsp ground all spice
  • 1/3 cup whole sour cream
  • Sea salt/pepper to taste

Instruction

  • Halve the pumpkins, scoop the seeds out, and roast face down on a large jelly roll pan with a quarter inch of water in the bottom of the pan. Roast at 425 degrees for about 50 minutes.
  • While the pumpkins are cooling enough so you can scoop it out, sauté your onion and carrot in 1/3 cup of butter. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium/high for about 10-15 minutes.
  • Add the garlic and cook for a minute.
  • Add the scooped out pumpkin, bone broth, and all spice and bring to a boil. Reduce to a simmer for about 5 minutes.
  • Turn the heat OFF and add the sour cream then puree the soup with an immersion blender or blender. Sea salt and pepper to taste.