Pumpkin Soup
This soup is simple, elegant and just the right thing to nourish us as we enter the cooler seasons. We love to serve it inside of scooped out little pumpkins.
Ingredients:
1 Small Pie Pumpkin or Butternut Squash
1 Whole Onion, quartered
1 Whole Garlic, peeled
4 c. Bone Broth
1 tbsp. Sweet Earth Spice Blend
2 tbsp. Olive OIl
Salt and Olive Oil to garnish
Directions:
Preheat oven to 375 degrees.
Chop the pumpkin into 2 x 2 in cubes. Combine pumpkin, onion and garlic with 2 tablespoons of olive oil in a large pan and roast for about 45 mins or until the flesh of the pumpkin is tender.
Remove from the oven and allow to cool. Then, peel the skin off the squash and combine all ingredients in a blender and blend until smooth.
Garnish with a drizzle of olive oil and salt and serve in small pumpkins for fun!.
