Pumpkin Soup (Low Carb + Paleo!)

 

This delicious pumpkin soup simply sings of Autumn! It’s a perfect dish to add to your seasonal soup recipes, ready to help warm you up as the first nips of cold arrive.

Ingredients:

• ▢2 Tablespoons Unsalted Butter
• ▢1 Cup Yellow Onion chopped
• ▢1 Teaspoon Kosher Salt
• ▢1/2 Teaspoon Pepper
• ▢2 Cloves Garlic minced
• ▢2 Tablespoons Sage minced
• ▢1 - 16 Ounce Can Pumpkin Puree
• ▢3 Cups Vegetable Broth
• ▢1/4 Teaspoon Nutmeg
• ▢1/2 Cup Coconut Milk Full Fat. Can substitute for heavy cream

Toppings:

• ▢Pepitas for topping
• ▢Prosciutto for topping

Instructions

Prosciutto Topping:

• Preheat oven to 450 F and line a rimmed baking sheet with parchment paper.
• Lay prosciutto on a baking sheet and curl the edges down, so they don't burn.
• Bake for 8 minutes and check, you'll know they're done once the prosciutto is crispy.
• Allow them to cool on a plate (they will continue to crisp).
• Dice, and set aside.

Soup:

• Add unsalted butter (2 tablespoons) to a large stockpot over medium heat.
• Once melted, add chopped onion (1 cup), salt (1 teaspoon), and pepper (1/2 teaspoon), and saute until translucent (about 10 minutes).
• Stir in minced garlic (2 cloves) and minced sage (2 tablespoons), and saute for 2 minutes, or until fragrant.
• Add pumpkin puree (1-16 Ounces Can), vegetable broth (3 cups), and nutmeg (1/4 teaspoon), and bring soup to a boil.
• Reduce heat to a simmer, cover, and cook for 30 minutes.
• Place ingredients in a blender (or use an immersion blender) and blend until smooth.
• Return soup back to the stockpot, and stir in coconut milk or heavy cream.
• Taste soup to check for seasoning and adjust to your taste. I always add an additional teaspoon of salt.
• Ladle into bowls. Top with additional sage, pumpkin seeds, and prosciutto. Enjoy!