Pumpking soup I made... back when I had a flog
Pimptastic German Pumpkin soup.
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Organic (if available) Ingredients:
2 Small Baking Pumpkins
1 Large Onion, chopped
1 Leek, chopped
3 Large Carrots, peeled and sliced
3 Cloves Garlic, minced
1 Large Tomato, chopped
1 Small Root of Ginger, around 3" Peeled and grated (my food processor has an awesome grater attachment for that)
1 large Sweet Potato, peeled and cut into cubes
1 pack of Pastured Bacon, cooked and chopped
3 cups Chicken broth
1 cup Water
1/4 Cup Olive Oil
2 Tablespoons Kerrygold Butter
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Paprika
1/4 Teaspoon Salt, plus extra for sprinkling
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cayenne Pepper
Preheat the oven to 400 degrees.
Take one of the pumpkins, cut it in half, and scoop out insides.
Save the seeds to roast in the oven for a yummy snack later (Big part of being primal is not wasting usable food sources)
Cut the pumpkin into quarters and peel off the skin with a potato peeler.
Once the skin has been peeled, chop the pumpkin up into roughly 1 inch cubes. Set them aside.
Now take the other pumpkin and cut off the top as you would when carving a pumpkin.
Use a spoon to scoop out all of the seeds.
Sprinkle some sea salt inside the pumpkin and place a tablespoon of butter inside of it and place the cap back on. Place this pumpkin in a casserole dish and bake in the oven for 45-60 minutes, or until the inside of the pumpkin is fairly soft and the outside has turned a deep orange color. DON'T FORGET ABOUT IT (I did and it was too soft to use as a bowl but still tasted yummy)
Heat the fourth cup of olive oil and 1 tablespoon butter in a very large pot. Add the onions and saute until nearly transparent, about 10 minutes.
Then add the chopped pumpkin, potatoes, carrots and coriander.
Allow to cook for 20 minutes, stirring every couple minutes to cook the vegetables evenly.
Then add the garlic, ginger, leek and tomato and allow to cook for 20 minutes, stirring every couple minutes again.
Add Chicken broth, Water, paprika, sea salt, cloves and cayenne pepper and mix well. Cover and let simmer for 30 minutes.
Once done ladle it into a blender or food processor and make a nice puree of the soup.
Ladle the pureed soup into the roasted pumpkin (assuming you didn't ruin yours) and serve it hot sprinkled with the chopped bacon and a dash of cinnamon.
You can also mix in a splash of heavy cream if your not a dairy paleonazi, I did in mine.
ENJOY!
