What you’ll need:
- 3.5 lbs of pumpkin, skinned and chopped
- 2 organic apples, cored and chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 T coconut oil
- 1/2 tsp salt
- 1/2 tsp fresh thyme
- 13.5 oz whole coconut milk
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 T Parmesan cheese
- 3 cups homemade chicken stock
What to do:
- Preheat oven to 340°. While oven is preheating, prepare pumpkin, onion, and garlic. Add chopped ingredients to a baking dish and top with coconut oil and salt.
- Bake for about an hour, stirring intermittently.
- Combine roasted ingredients with thyme, coconut milk, paprika, turmeric, Parmesan, and chicken stock in a large soup pot and bring to a boil. Simmer for about 20 minutes.
- Use an immersion blender, regular blender, or food processor to blend until smooth consistency is reached.
- Serve hot.
Note: The Vedge recommended topping with toasted pepitas or coconut flakes.
- See more at: http://recipes.pathwaystofamilywellness.org/archives/1048#sthash.2A7T60gh.dpuf