A Paleo Family on a Budget

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Family Chow 10/15/13 – With Spicy Pumpkin Leek Soup Recipe

Pumpkin Leek Soup

Breakfast for the girls today was Super Cereal with pears. Lunch was leftover Hoisin Burgers for all of us. For dinner I made a pumpkin leek soup. Even though you see a pie pumpkin in the picture, I used canned pumpkin. It’s just so much easier, and this is one of those instances where you won’t notice a difference between fresh and canned. The soup was thick and rich and quite filling (This is coming from a girl who can eat half a pizza!). I topped ours with some crumbled bacon and that was perfect. If you do dairy, a dollop of sour cream or yogurt on top would be fantastic as well.

Spicy Pumpkin Leek Soup

2 large leeks, diced
2 stalks of celery, diced
3 garlic cloves, sliced
4 cups broth of choice
2 cans organic pumpkin puree
2 tsp ground cumin
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cayenne
2 slices of thick cut bacon
1/2 tbsp grass-fed butter

Heat the butter over medium heat in a dutch oven. Add the bacon and cook until crispy. Set aside on a paper towel to soak up the grease, then crumble. Add the leeks, garlic and spices to the pot and saute for 4-5 minutes. Now add the pumpkin puree and broth and bring to a boil, then reduce the heat and simmer for about 10 minutes. Turn the heat off and blend with an immersion blender, or let it cool a bit and blend in a food processor or blender. Top with crumbled bacon and enjoy!

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Category: Daily Eats, Recipes