Spiced Pumpkin Soup

Spiced Pumpkin Soup

• 1 1/2 tablespoons pastured butter
• 3/4 cup chopped organic carrot
• 3/4 cup chopped organic celery
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 whole clove
• 5 cups organic chicken or beef stock (homemade works best)
• 2 cups canned organic pure pumpkin or 2-1/2 fresh steamed
• 3/4 cup canned unsweetened organic coconut milk
• 1/4 cup organic pastured whole milk
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crumbled dried sage leaves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon yellow curry powder

Melt butter in heavy large pot over medium-high heat. Add carrot and next 5 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Lemon-ginger tahini sauce

  • ½ bunch organic parsley chopped
  • 1 clove organic garlic chopped fine
  • 1 inch organic ginger grated
  • Zest of half an organic lemon
  • 2 rounded Tbls. Tahini
  • 1 Tbls. Tamari
  • ½ cup water

Place all ingredients in the food processor and pulse until blended through.

Enjoy with grains, greens, nori rolls , as a dip for raw vegetables and salads.