This creamy, delicious paleo soup tastes like it must be full of rich cream. And that certainly is an option for those of you who do dairy. But our family doesn’t even notice the difference when we leave it out altogether. If you choose to omit the dairy there is no need to add anything in it’s place.
This time of year in Southwestern Ontario pumpkins and squash are everywhere and so incredibly inexpensive that we always stock up at the local farmers’ markets. One of our favourite squash to use in this recipe is the blue squash due to it’s density and sweetness. Regular pie pumpkins or a good old butternut squash will do fantastically as well.
On the off chance that there is any soup left over after a meal, we place it in mason jars and pressure can them for a tasty mid-week lunch any time of year.
- 1 Blue Lakota pumpkin, seeded, peeled and diced.
- 1 large sweet potato, peeled and chopped
- 1 large onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 large leek, chopped
- 4 cups homemade chicken stock
- 1 cup heavy cream (optional)
- 1 tip. salt
- 1 tbsp. breakfast blend spice mix
- 1 tbsp. Coconut oil
- In a Dutch oven, melt coconut oil over medium heat. Add onions, leeks and jalapeño pepper and cook until tender, about 5-8 minutes.
- Stir in pumpkin and sweet potato.
- Stir in chicken stock and bring to gentle boil. Cook for 20-30 minutes or until pumpkin is soften.
- Stir in spice mix and salt.
- With an immersion blender, purée. Return to simmer for 10 minutes.
- Stir in heavy cream.
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