Roasted Pumpkin Soup

• Paleo

• Produce

  • 2 Garlic cloves
  • 1 Onion
  • 3 cups Pumpkin

• Canned Goods

  • 2 qt Bone broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Liquids

  • 2 qt Water

Found on craftychristian.com

Description

Ingredients

• 3 cups pumpkin, cubed or sliced
• 1 onion, diced
• 2 quarts of bone broth
• 2 quarts of water
• 1/2 cup olive oil
• 2 garlic cloves, diced
• Salt & Pepper

Directions

• Preheat oven to 425. Spray a baking sheet with olive oil. Put 1/4 cup of olive oil in a large ziploc bag, and add the pumpkin, salt & pepper. Shake it up to coat everything evenly, and spread the pumpkin on the baking sheet. Roast pumpkin in the oven for 20-30 minutes. Sautee the onion & garlic in 1/4 cup of olive oil until its translucent. Add the bone broth and water, and let it simmer. Once the pumpkin has been roasted, add it to the broth and onions, and simmer for 20 minutes. Finish with an immersion blender, and enjoy!