Skill level: Easy
Pumpkin is surely the quintessential autumnal vegetable and what better way to welcome autumn than with pumpkin soup. This is no light meal type soup, this is a full-bodied nourishing soup that could get you through a Siberian winter. The use of bone broth instead of the usual stock adds protein and numerous minerals such as calcium, phosphorus and magnesium. The cream and butter add healthy nutrient dense fats including anti-inflammatory omega 3. The apple cider vinegar isn’t essential however it does help to cut through the richness of the soup.
2 cups bone broth
4 cloves garlic, skinned
1 medium onion, roughly chopped
½ medium butternut pumpkin, roughly chopped
1 teaspoon sea salt
2 tablespoons grass fed butter
150mL fresh cream (check your ingredients: it should just be milk fat)
2 tablespoons apple cider vinegar
1) Place broth, garlic, onion and pumpkin in a large saucepan and bring to the boil before reducing to simmer for 15 minutes or until pumpkin is tender. Allow to cool a little.
2) Pour the mix from the saucepan into a blender with the salt, butter, cream and vinegar and blend until smooth.
3) Pour blended mix back into the saucepan and reheat over a low to medium temperature.
4) To serve ladle soup into a bowl, drizzle with olive oil and some fresh herbs, I used chive flowers. Store any leftovers in an airtight container for up to 5 days or freeze for up to a month.