The best pumpkin soup

Amazing gluten and dairy free pumpkin soup recipe by Tessa The Domestic Diva 
Creamy Paleo Pumpkin Soup – Dairy Free
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 5
  • 3 tablespoons coconut oil, ghee, light olive oil, or any fat of choice
  • 1 medium yellow onion, chopped
  • 1 medium apple, cored and chopped ( I prefer a sweet-tart variety)
  • 2 carrots, chopped
  • 2 cups broth…veggie or chicken
  • 1½ cup pumpkin or winter squash puree (see note above for fresh squash)
  • 2-3 sage leaves (whole)
  • ⅔ cup canned coconut milk
  • 1 tablespoons maple syrup (amount depending on apple and pumpkin sweetness, do to taste)
  • 2 teaspoons (or less) lime juice, to taste
  • Sea salt to taste
  1. In a large sauce pan, heat your oil/fat over medium heat.
  2. Stir in your onion, carrots, and apples. Saute for 5-10 minutes until wilted and soft.
  3. Stir in the broth and sage leaves. Bring to a simmer.
  4. Simmer for 15-20 minutes.
  5. Remove the sage leaves.
  6. Puree the soup (in batches if necessary) in your blender or food processor until creamy and no chunks remain.
  7. Return to your saucepan and add the remaining ingredients.
  8. Heat gently and adjust seasonings to taste.

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