One of the benefits of always having meat stock in the freezer, is you are guaranteed to always have gut/soul nourishing soups.
When making soup, most people use stock or vegetable broth bought on the shelves. Even if you’re buying organic, it will never compare to a delicious home made stock – and especially a homemade meat stock full of all those nourishing ingredients that I yap on all about.
This pumpkin soup is so so simple, but so good for you. PLUS it’s GAPS Intro Stage 1 friendly.
It was inspired by my fussy 4 year old.
The other day he was feeling a bit worn down, as we have been supporting his body with a lot of healing devices and drops lately. He asked for pumpkin soup, so we made this together. He helped me chop the pumpkin, rosemary and the garlic, and hung out with me while we cooked together.
It’s a bit of a hit and miss with him sometimes though. I’ll make exactly what he asks for, and then he will sometimes decline it in protest ‘i didn’t want THAT’… ok dude ðĪŠ
So when he throws his head back and rolls his eyes in delight, I know that I’ve got a winner ð
“Tastes like soup heaven!”
Even cooler, is he took the photo! I gave him the camera, showed him how to take it, taught him about getting the right angles and boom! I felt proud so I decided to include here.
Anyway, this soup… pumpkin + chicken broth combined = super nourishing especially coming into the cooler months here in Australia. This will be one of your go-to gut-healing, under-the-weather soups ð
You will need to have this chicken stock pre-prepared to make it:
https://roryskitchen.net/carnivore-meat-stock-recipe/
If you want, you can skip the rosemary, garlic and onion and it will still taste amazing. Just depends on what you can tolerate. Plus if you’re ‘animal-based’ then this is completely legal.
I even had a cheeky little teaspoon and it was incredible. So incredibly flavourful, especially after having bland meat for 4 months lol.
With the rosemary, please adjust for taste depending on how herby you like things.
Other things you can do, is you can add the chicken that you got from cooking the chicken stock into it as well. That way you can make it a full nourishing meal with the protein from the chicken too. You can then blend it together with the chicken or leave the chicken bits chunky.
Ingredients
- 2 tbs duck fat or ghee (honestly use as much ghee as you like, there’s no limit here)
- 1-2kg of pumpkin (however much you feel like)
- 500mL to 1L of homemade chicken stock (if you want it more pumpkiny, then use less stock. If you want it to be more healing, then make it predominantly stock. For this one I did about 1.5kg of pumpkin, then half of that stock – so about 750g stock)
- 3 cloves garlic
- 1 onion
- 1-2 sprigs rosemary
- salt to taste (we used about 1 tsp… remember if your stock is salty, then you won’t want to go overboard)
- pepper to taste (optional)
How To
- Heat the oil/fat in a pot on the stove on medium heat
- Add the onion and stir until soft
- Add garlic and cook for 2 more minutes
- Add pumpkin, rosemary, salt and pepper. Here you can stir it around for 5 minutes, but I like to just chuck the stock in straight away.
- Bring to a low boil, and then turn down the heat and simmer for 30-40 minutes with the lid on until it’s your desired soft consistency. I like to cook it until the pumpkin is soft enough to smoosh with a fork.
- Turn off heat and let it chill for 5 minutes or until it’s a safe temperature to put in a blender/food processor.
- Blend/process until it’s as smooth as you want it to be.
- Serve with butter, ghee, avocado, sour cream, olive oil or bacon bits on top, and enjoy!
If you make it just tag me on instagram or use #roryskitchen on there or everywhere else.
Cheers to your health!
