Thanksgiving is around the corner and my kitchen is full of squashes and pumpkins.

I have been testing and developing new recipes which I like the most!

Here is a new one!

Cream of pumpkin soup

Ingredients:

1 large pumpkin

1 ½ onion

4 leeks

2 parsnips

½ stalk of celery

6 cloves of garlic

4 vegetables bullion cubes from Rapunzel or chicken broth

2 T garlic powder

2 T onion powder

2 T basil

½ T black pepper

1 T thyme

1 T turmeric

½ T smokey paprika

1 can coconut milk

salt to taste

2 T champagne vinegar

1 box of turkey bacon if you want for garnish

Half a box of fresh tarragon (around 4 T)

Instructions:

1. Wash all vegetables
2. Roast pumpkin at 425 F for 40 min
3. Take out the pumpkin form the oven and remove the skin along with the seeds and cut it
4. Cut all vegetables- it doesn’t matter how you cut them because you are going to blend them
5. Brown onion, leek and garlic with 2 T avocado oil
6. Add other vegetables
7. Add water
8. Add bullion
9. Cook for 3 h
10. 1 h before the end, add all spices
11. Add coconut milk
12. Add vinegar
13. Take the soup out from the stove, let it cool down and blend it either using immersing blender or vitamix.
14. Garnish with spiced pumpkin seeds.

In Health

Angie