With Autumn upon us, we are starting to see a change not just in weather, but in produce as well. Pumpkins are coming back into season, and there is nothing more comforting than a bowl of baked pumpkin soup on a cool day.
This recipe comes from the fabulous founders of Paleo Pure – Emma Risvanis and Nicole DiPietro-Case whom we featured earlier this month as our featured foodies.
It’s a simple recipe and demonstrates their flair for carefully selecting flavour combinations that taste divine.
The bacon adds more punch to the mix, but it can definitely be equally enjoyed as a vegetarian dish.
Autumn Baked Pumpkin Soup
1/2 jap pumpkin (ideally organic)
Approx. 200 gm free range bacon
½ cup coconut milk or coconut cream
Thoroughly wash the pumpkin and cut up into chunks leaving the skin on. Roughly chop up the onion.
Add salt to taste and sprinkle the cinnamon over the pumpkin.
Bake in oven for 20 minutes on 180 degrees.
Add bacon strips and cook for a further 15 minutes.
Transfer to a blender, add 2 cups of water and 1/2 cup of coconut milk (or coconut cream). Blend and heat again to serve.
Serving suggestion – top with a tablespoon of Paleo Pure Cranberry Nutmeg Muesli for a delicious flavour sensation.