Pumpkin Soup


Over the years, this soup has become an autumn tradition in our home.  In fact, I serve it in honor of our "pumpkin baby" for her birthday on October 31st.  Ingredients in this soup are easily substituted based on your family's food tolerances.  


2 sugar or pie pumpkins (or about 5-6 cups organic pumpkin puree)

3 tablespoons coconut oil, butter or avocado oil, divided

3 leeks, cleaned and chopped

2 carrots, chopped

2 celery stalks, chopped

2 quarts chicken broth

1 cup grassfed heavy cream or full-fat coconut milk

1 tablespoon pumpkin pie spice

Sea salt or Redmond’s Real salt to taste


Preheat oven to 375 degrees.  Quarter pumpkins and remove innards.  On a parchment lined cookie sheet, arrange pumpkins flesh side up and lightly coat with your fat of choice.  Roast until soft and golden brown, about 45-60 minutes.  Remove from the oven and let the pumpkins pieces cool.  Scoop out the flesh and set to the side. 


In a large stock pot, over medium-high heat, heat 2 tablespoons of fat of choice.  Add leeks, carrot, and celery.  Sauté until soft.  Add pumpkin pie spice and stir together for about a minute.  Add broth, pumpkin, and salt, and simmer for about 15-20 minutes.  Turn off the heat.


In small batches, transfer soup to a high-speed blender leaving plenty of headspace.  Blend until smooth and return to the stockpot.   Stir in cream or coconut milk.  I love serving this with pastured bacon and sour cream.