Try this Pumpkin tomato soup recipe, or contribute your own.
Suggest a better description1. Heat the coconut oil in a medium stockpot or Dutch oven over medium heat. Add the onion and a pinch of sea salt and cook until tender and translucent, approx. 5 - 10 minutes. Add the pumpkin, thyme, tomatoes, chicken bone broth, cinnamon stick, nutmeg, and honey and bring to a simmer.
2. Reduce the heat to medium-low and let simmer for 30 minutes, then remove the cinnamon stick and add the coconut milk. Use an immersion blender to puree the soup. Season to taste with more salt and pepper, and blend once more. Garnish with toasted pumpkin seeds.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 63 | ||
Calories from Fat: 41 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.2mg | 1 % | |
Potassium 6.6mg | 0 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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