Creamy Pumpkin Soup

Although the weather here in FL isn't as cold as it is in other parts, I still love a warm, hearty soup in the winter.  It's comfort food! Skip the cream based soups because it will be spring break and swimsuit season before you know it! Haha! This pumpkin soup is delicious, creamy, flavorful and healthy! (Did I mention it's easy?)

Give it a try and tell me what you think! :)

Ingredients:

2 pound pumpkin or butternut squash, peeled and chopped
2 medium carrots, chopped
1 stalk celery, chopped
1 onion, chopped
About 8 cups chicken broth, homemade or low sodium (this is approximate, may need more or less, depending on how thick/thin you like your soup)
1 TBSP olive oil or coconut oil
1 tsp ground thyme
2 TBSP cumin
sea salt and pepper to taste

Optional toppings:
paprika
goat cheese
sunflower seeds or pepitas


In a large stock pot over medium heat add olive oil, carrots, celery, and onion. Saute for a few minutes until slightly tender.  Add pumpkin.  Add chicken broth (homemade is best because it will add the most flavor to your soup) until mixture is just covered.  Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally.

Let it cool slightly then blend with an immersion blender or in batches in a food processor.  Pour back into the pot and heat and serve. Don't forget to add your favorite toppings or it's delicious by itself!

*My kids love it too! Especially with crackers or a grilled sandwich to dip in it. :) It's a soup the whole family will love!

Enjoy!