4 Cups prepared Stock (4 cups water, 2 pieces any type of chicken/bones/carcass, 2 celery stalks, 1 large carrot, half red pepper, 1 onion quartered, 6 peppercorn and 1 TB salt, simmer and strain) Omit Chicken if Vegetarian
2 C. Water
2 15oz cans plain Pumpkin
1 onion chopped
4 sliced bacon chopped (omit if choosing vegetarian option)
2 tsp Parsley1/4 tsp. ground sage
2 TB Coconut Oil
1 TB Sea Salt
2 Grinds of pepper, about 1/4 tsp (to taste)
1 TB minced garlic
1 tsp. Onion Powder
2 Shakes Nutmeg
*To finish, add a drizzle of coconut milk and maple syrup.
In a large stock pot, render bacon and drain fat. Add coconut oil and onion and saute until onion is slightly soft. Add seasoning and pumpkin from can. Add stock and cook on medium for 30 minutes. Use your immersion blender to smooth the soup. Serve with coconut milk, a drizzle of maple syrup and you could even top it with pumpkin seeds.
*If you want an even deeper flavor, bump up with an additional 1/2 cup more pumpkin, simmer on low for an additional 20-30 minutes. You can make this ahead and freeze or refrigerate, bring back to a boil when ready to use and it will take like it cooked all day long.
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