Not the typical curried pumpkin soup. This smooth pumpkin soup uses Thai red curry paste (I use Mae Ploy) to give it a bit of a kick. You can choose to use more or less red curry paste as your taste prefers. This recipe calls for a modest amount of curry that should suit most pallets.
The pumpkins are roasted in the oven to give them a more robust sweetness that blends perfectly with the spicy curry. Great for cold winter evening family meals.
Preheat the oven to 375 degrees.
Cut each pumpkin in halves or quarters and rub butter all over them. Sprinkle generously with salt. Place on a baking sheet skin sides down and put in the oven. Bake for for about an hour or until the pumpkins are tender.
Allow pumpkins to cool enough to handle and then scoop out the seeds and pulp. Then scoop the flesh into a blender. Add coconut milk and curry paste. Blend until you have a thick base.
Pour pumpkin base into a heavy bottomed soup pot and add chicken stock until the soup is the consistency you prefer. Bring to a simmer and add salt and additional curry paste to your taste. Simmer for about 7-10 minutes.
This soup is an Asian adaptation on traditional butternut squash soup - creamy and delicious, with just the right hints of taste-bud pleasing flavor. Filling enough for a meal, or use smaller portions as a starter. This is a favorite autumn recipe of kids and adults in my family!
Melt butter in 3-4 quart pot.
Add onion, ginger, garlic, and chili. Cook until onion is softened.
Add squash, salt, and pepper, and saute for 5 minutes.
Add stock. Simmer for 20 minutes or until squash is tender.
Blend in batches in blender until smooth. Add back to pot.
Take one ladel of soup, add to a small bowl, and mix with the nut butter. Add back to soup pot.
Squeeze lime into soup.
To serve, sprinkle with cilantro and dollop with yogurt and coconut creme.
Don’t pop open that can! Make this creamy soup and serve with freshly baked bread and butter. Great for lunch or dinner on a cold winter day. You can also use this in casseroles or as a pasta sauce.
In a large pot melt the butter over medium heat.
Add in the chopped onions and cook for 5 minutes.
Add in the sliced mushrooms, stir well, and put the lid on.
Cook 10 minutes until the water has come out of the mushrooms and they are becoming soft.
Take the lid off and cook for 10 more minutes.
Add in the beef broth and simmer another 10 minutes.
Mix the corn starch together with the cold cream. Add to the soup.
Bring the soup just to a boil, stirring frequently, until it thickens.
Using an immersion blender (or regular blender in batches), blend until creamy with a few mushroom pieces left - you don’t want to completely cream it.
Salt and pepper to taste.
A hearty and creamy chicken soup to warm your sustainable soul. I used my mom’s basic homemade chicken broth recipe for this, and it turned out really great!
Chop veggies: Chop carrots, celery and onions and add to a large pot with 1 tablespoon of melted pastured butter or grass-fed ghee. Saute over medium high heat for 5-7 minutes, stirring constantly.
Add orzo, broth, and spices: Stir in a cup of orzo, 3 or so cups of organic chicken broth (hopefully made from scratch at home), and the spices mentioned above (oregano, basil, sage, savory, salt, pepper). Bring to a boil then reduce to medium-low and cook for 5 minutes.
Now for the creaminess: In a blender (I used my dinky bullet blender), combine 1 and 1/2 cups organic whole milk with 2 tablespoons of sprouted flour and blend for 10 seconds to mix evenly. Pour into soup slowly, stirring constantly until mixture starts to boil and get thicker - usually about 2-3 minutes.
Dice chicken and add to soup: You should use cooked chicken, so you can easily use some leftover from the day before (as I did). Cook for a couple of minutes until chicken is hot. If you find that the soup has become too thick, add more broth (from the stock you have left) until you reach a desired consistency.
Enjoy a bowl (or two): Add a few drops of fresh lime juice and enjoy! (I usually end up adding a bit more salt too ’cause it’s tastier that way!)
I’ve been wanting to make Zuppa Toscana soup, similar to what they serve at Olive Garden, for awhile now, but I wanted to make a version that didn’t use processed ingredients. After browsing through multiple variations online to get an idea of the proportions used, I came up with a version that turned out to be a big hit with my family! It’s definitely a keeper. I used Italian chicken sausage from our natural meats co-op. The red pepper gave a nice kick, but it was a little spicy for my littlest two, so take that into consideration. I used Russet potatoes since I had them on hand but plan to try red potatoes next time.
First, I sauteed the sausage and red pepper in a cast iron skillet. I used a full two lbs.
While that was going, I fried up a small skillet full of bacon.
Next, I sauteed the onions, garlic, and bacon together in a large pot until the onions were soft.
When they were done, I added the chicken broth to the pot and heated it to a boil. Meanwhile, I sliced the potatoes.
Once the broth was boiling, I added the potatoes to the pot and turned the heat to medium.
When the potatoes were soft (about 30 minutes later), I added the cream and continued cooking just until heated through.
Last I stirred in the sausage and kale and cooked just a few more minutes to heat them through.
There are oh so many butternut squash soup recipes out there to choose from. So why add another one? Because I’ve yet to find one I like more than this (in complete humility, of course). Tehe. Honestly, you can use any winter squash in this soup (pumpkin, acorn… just not spaghetti) as long as it’s been roasted. This soup can be made silky smooth if you purée it in a high-speed blender like a Vita-Mix. I just used a basic emersion blender for this batch, hence the lumpy look. Don’t get me wrong, though. It still goes down smoothly. Like buttuh.
Preheat oven to 350. Cut ends off squash and cut in half lengthwise. Spoon out seeds and stringy membranes. Put halves flat-side-down in a cooking dish with about 1/2 cup water in it. Bake about 45 minutes or until the meat is scoopable with a spoon.
While squash bakes, melt cooking fat in a soup pot. Add onions and sauté until translucent.
Add cooked squash to the onions, then the chicken stock, apple cider, and white wine. Cover and bring to a boil. Spoon out any foam that comes to the surface and add nutmeg, thyme, and red pepper flakes to the soup. Simmer for about 10 minutes.
Turn the heat off and add garlic, cream cheese, salt, and pepper. Mix well and use a blender to purée. Serve warm in bowls and sprinkle some nutmeg on top.
If you like a soup that’s healthy, flavorful, and comforting, you’ve come to the right place. This warming dish is crafted with probiotic-rich creme fraiche, immune-boosting chicken stock and garlic, and sniffle-fighting cayenne pepper. But for those of you who don’t enjoy spicy soups; fear not. My son is spice-sensitive and he loves this soup.
Melt the butter with olive oil in your soup pot. Saute onions in the butter until soft over medium heat, about 5 minutes.
Add potatoes and stock. Bring to a boil and skim off any foam.
Reduce heat to a simmer and add cayenne pepper and thyme. Simmer for about 15-20 minutes.
Remove from heat and add garlic, creme, cheese, salt, and pepper and puree soup with a hand-held blender until desired smoothness.
Fill serving bowls with soup and garnish (optional) with chives and bacon pieces.
A creamy, satisfying tomato soup. Great with a grilled cheese sandwich!
Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring, until onions have softened.
Add the tomatoes, chicken stock and pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft. Then add the half and half and the chopped basil.
Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, you can puree the soup in batches in your regular blender.
* I tried using just whole milk instead of a combination of cream and whole milk, and it wasn’t very good. I don’t recommend it.
A delicious real food, gluten-free version of broccoli cheese soup- just perfect for the cooler days of Autumn and Winter!
Add the butter to a large stock pot over medium high heat until melted. Add onions, carrots and celery and sauté until onions are translucent, about 5 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Add broccoli and stir to coat well with butter. Cook about 5 minutes, stirring occasionally. Season with salt, pepper and white pepper. Add broth and optional wine. Turn up the heat, bring to a low boil. Turn down to a simmer and cook covered (with lid on) until broccoli pieces are soft, about 15 minutes.
Remove from heat. With an immersion/stick blender, puree soup to desired consistency, or process in a regular blender, in batches, taking care not to burn yourself. Return to pot, off heat, stir in cream, dijon, nutmeg and cheese. Stir to combine and melt cheese. Taste and adjust seasonings. If soup needs to be reheated, reheat slowly and do not allow it to come to a boil. Serve immediately.
On GAPS? If you use creme fraiche and cheddar cheese, this soup is GAPS friendly, as long as you tolerate dairy. Double check the ingredients on your dijon mustard to make sure it’s GAPS legal, or simply omit.
This soup is Autumn in a bowl. I was going to wait until later in the fall to post it, but our weather today has been so sublime, I just had to share. I have a butternut squash in my pantry now just waiting to be transformed into this lusciousness. The molasses is optional, but adds a nice hint of smokiness. Warming ginger rounds out the baking spices nicely and fresh thyme gives everything a little bit of an earthy, woodsy flavor. Enjoy!
Preheat oven to 400 F.
Cut butternut squash in half, removing seeds and strings. Place on rimmed baking sheet or in glass Pyrex, skin side down. Drizzle flesh with oil and season with baking spices- cinnamon and nutmeg or pumpkin pie spice to your liking. Roast for 1 hour or until soft. Remove squash from oven and scoop out pulp. Discard skins.
While squash is baking, brown bacon or pancetta in a large stockpot. Remove from pan- save for garnishing soup. Leave bacon grease in pan, removing any excess over about 2 TBL. Add butter. Add shallots (or onions) and apples and sauté until onions are translucent. Add garlic and sauté until fragrant, being careful not to burn it.
Add roasted butternut squash flesh. Season with unrefined sea salt and freshly ground black pepper, white pepper and additional cinnamon, nutmeg, (or pumpkin pie spice) and ginger. Add thyme leaves, reserving some for garnish. Add chicken broth- amount will depend upon how big your squash was (how much squash flesh you have) and the desired consistency of your soup. Start with about 2 cups, adding more if needed.
Allow to cook about 5 minutes. Using an immersion blender (or a traditional blender, working in batches) puree soup to desired consistency. Return to pot, if blender was used, adjust seasonings to taste, and add maple syrup and molasses (if using). Warm soup if it has cooled, but do not boil. Remove from heat and stir in cream or crème fraiche. Serve with additional dollop of crème fraiche, dot of maple syrup, thyme leaves and crisped bacon or pancetta.
*On GAPS? Simply use honey to sweeten this soup and stick with creme fraiche if you tolerate dairy (it’s cultured) or use coconut cream (from the top of the can or what rises to the top when you make your own coconut milk) if you are dairy-free.
* No thyme? Try rosemary, sage or chives. If you fry sage leaves in a bit of butter or ghee, they will be a delightful accompaniment to this soup. (Make sure to save that butter that you fried the leaves in- it’s amazing over chicken or fish, especially if it’s all nice and browned)
A thick, rich crock-pot potato soup that your family will love.
Place the onion and potato in a crock-pot and cover with the chicken stock. Cover and cook on low for 6-8 hours or until the potatoes are tender. Uncover and mash until the soup is of the consistency you like- we enjoy only small chunks left. Add the remaining ingredients and re-cover (or leave uncovered if you’d like the soup to thicken a bit). Cook on low until thoroughly heated. Adjust salt and garlic, if needed, before serving.
With just the right balance of sweet and spicy, this soup from our Menu Mailer is addictingly good.
In a stock-pot, heat the oil over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the pumpkin, stock, garlic, salt and spices. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for 20 minutes. Transfer the soup, in batches, to a blender or food processor and puree, or use an immersion blender. Be careful to vent while blending so you don’t get hit with hot soup.
Return to the stove and stir in the coconut milk and ¼ cup rapadura. Bring back up to warm. Taste the soup and adjust the rapadura and spices. You might need up to a ½ cup more rapadura, depending on what type of pumpkin you used. We personally liked a lot more coriander and curry and Jeff liked extra cream.
*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast them or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped.