The perfect soup for chilly fall evenings. Chicken bone broth adds a boost of protein and turns this soup into a filling meal.
Category
Soups
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Author:
Crystal
The perfect soup for chilly fall evenings. Chicken bone broth adds a boost of protein and turns this soup into a filling meal.
Ingredients
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2 jars The Brothery Chicken Bone Broth
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4 cups pumpkin (I recommend using pie pumpkin or Jamaican pumpkin), peeled and cut into 1-inch cubes
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1 large red onion, sliced
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2 green onions, chopped
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2 medium carrots, chopped into 1-inch chunks
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3 Tbsp olive oil
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1/4 cup celery, chopped into 1-inch chunks
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4 cloves garlic, chopped
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200ml coconut milk
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2 tsp parsley
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1/4 tsp allspice
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2 tsp cinnamon
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1 Tbsp salt
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Salt and pepper to taste
Directions
Prepare all vegetables: Peel pumpkin and chop into 1-inch cubes. Chop carrots, celery, and green onion into 1-inch chunks. Slice red onion. Chop garlic.
Heat olive oil in medium-large soup pot over high heat. Add garlic and red onion and sauté for 4 minutes. Add celery and carrot, sauté for 4 more minutes.
Add The Brothery Chicken Bone Broth, green onion, pumpkin, salt, pepper, allspice, parsley, and cinnamon. Bring to a boil, reduce to simmer and allow to cook for 30 minutes or until vegetables are soft.
Purée entire contents of soup pot. Use a stick blender in the pot, or allow contents to cool and transfer to a blender. Purée until smooth. Return soup to pot and heat on low. Stir in coconut milk. Add additional salt and pepper to taste.
Serve warm. Top with pumpkin seeds or a dollop of sour cream if desired.
Recipe Note
To make a vegetarian version, use The Brothery Vegetable Broth in place of chicken bone broth.
Double the recipe to make extra soup for the week - this soup is excellent reheated too!
Add an extra tsp of cinnamon if desired for stronger cinnamon flavour.