It’s officially pumpkin season. Since I am constantly trying to get more bone broth in my life, pumpkin season means pumpkin soup!
This recipe was adapted from a recipe that my husband’s mom used to make it around the holidays. (Lookin’ at you, Lisa!)
When we got married I wanted to make it for him, so I got the recipe and adapted it a bit. The original recipe had some heavy cream and butter (delicious, but not great for those with dairy sensitivities) so I swapped those for ghee and full-fat coconut milk. You really can’t tell the difference!
I also added some extra turmeric for the anti-inflammatory benefits (I mean, it’s already yellow…)
It goes with a cran-apple relish topping that is DELICIOUS but it isn’t pictured because it tends to sink to the bottom of the soup. Such is life. The relish calls for dried cranberries (which always contain sugar) so if you are avoiding sugar at the moment, you can just skip that part. The soup is amazing on its own, but the cran-apple relish brings out another dimension of the flavor.
I’ve tried making the relish sugar-free by using fresh cranberries instead of dried… It is very, very sour. You might be able to do it with raisins or dried cherries as a substitute, but I don’t recommend using fresh cranberries. (But like I said before, the pumpkin soup is still perfectly tasty without the relish.)
This is a deliciously savory, warm, comforting soup recipe. It’s one of my new favorite holiday foods… I make it every year now. :)
It’s a crowd pleaser too! Bring it to your Friendsgivings and Christmas parties and impress your friends!