• Mike Germaniuk

Pumpkin Harvest Soup recipe


Our post-Halloween bellies needed a little extra nourishing this week and we happened to have a ton of leftover pumpkin to put to use. This creamy, savoury pumpkin soup was a great way to use it up. To spice it, we used pumpkin pie spice but you can also just use your own combination of cinnamon, nutmeg and ground ginger. We get all of our spices from Spice World and we highly recommend them because they don't use any fillers in their spices so you know you're getting the real deal! Head over to their website and use the code SPICE to get 10% off your order (this isn't sponsored, we just really like them)!

Pumpkin Harvest Soup

Ingredients:

3 tbsp. ghee

2 large yellow onions

2 garlic cloves

2 tsps. pumpkin spice

2 cups Mama’s Chicken Bone Broth

2 cups water

2 X 15oz cans of pumpkin puree

1 tsp sea salt

½ cup heavy cream or coconut cream

Directions:

  • In a large pot set the heat to medium, melt ghee and add onions. Caramelize for 12 minutes - they should have a light brown colour when they are done.

  • Add garlic and spices. Allow to cook for 1 minute, consistently stirring.

  • Add ¼ cup of Mama’s Chicken Bone Broth, scraping all the bits at the bottom. Add remaining bone broth, water, pumpkin puree and salt. Cook for 20 minutes occasionally stirring.

  • Add cream and let cook for 5 more minutes

(We topped ours with Microgreens from Fresh Forage!)


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