Enjoy This Amazing Roasted Pumpkin Jalapeno Soup
Serves 6
Ingredients
1 Tbsp ghee or chicken fat
1 large sweet onion, diced
2-3 jalapeño peppers, seeded and diced
2-3 garlic cloves, minced
3 medium carrots, peeled and chopped
2 x 15-ounce jars all-natural pumpkin puree
4 cups chicken bone broth or vegetable stock
sea salt and ground pepper, to taste
Pumpkin bowl (omit if not serving in a pumpkin)
1 whole “pie” pumpkin, approximately 4-5 pounds, rinsed and cleaned
Directions
Roasted Pumpkin Serving Bowl
Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper for easy cleaning.
Cut around the stem of your pumpkin to remove the top. Using an ice cream scoop carve and discard the insides.
Season with sea salt and pepper inside.
Transfer to your prepared baking sheet together with the top and roast for, 40-45 minutes, or until soft and nicely browned.
Soup
Meanwhile, heat the ghee in a medium dutch oven or large soup pot over medium heat. Add in the onion and sauté for 3-4 min, stirring occasionally.
Add in the jalapeño, garlic, carrots, and pumpkin puree.
Pour in the broth, stir, and bring to a boil.
Reduce the heat to a low, cover your pot and simmer for 25 minutes or until carrots are tender and remove from heat.
Use an immersion blender to carefully blend your soup until creamy.
Taste test, then season with sea salt and pepper to your taste.
Transfer your pumpkin soup into your roasted pumpkin bowl and serve!
Adapted from cleanfoodcrush.com