Pumpkin Tomato Soup

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This soup is amazing! Super flavorful and filling. This recipe is from “The Paleo Kitchen: Finding Primal Joy in Modern Cooking“. I didn’t top mine with any pumpkin seeds so it looks a little bit like baby food, but trust me, it’s really delicious.

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Pumpkin Tomato Soup

Ingredients

  • 2 Tbsp. coconut oil {One of my favorites BetterBody Foods Organic Coconut Oil }
  • 1 medium onion, diced
  • salt and pepper to taste
  • 2 {15- ounce} cans pumpkin puree
  • 1 Tsp. dried thyme
  • 1 {14.5 ounce} can diced tomatoes {I used a can that was also seasoned}
  • 2 cups chicken broth {I used my homemade broth, Recipe here}
  • 1 cinnamon stick {I used ground cinnamon instead}
  • 1/2 Tsp. nutmeg
  • 1/4 cup honey
  • 1/2 cup full-fat coconut milk
  • 1/2 cup toasted salted pumpkin seeds, for garnish

Process

  1. Heat the coconut oil in a medium stockpot over medium heat. Add the onion and some salt and cook until tender, about 5 minutes.
  2. Add the pumpkin, thyme,tomatoes, chicken broth, cinnamon, nutmeg, honey and bring to a simmer
  3. reduce the heat to medium-low and let simmer for 30 minutes, then remove the cinnamon stick and add the coconut milk.
  4. Use an immersion blender to puree the soup, or transfer in small batches to a blender to puree. { The blender I have Hamilton Beach 2-Speed Hand Blender}
  5. Season to taste with salt and pepper and blend once more. Garnish with toasted pumpkin seeds and serve.

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