I am loving the pumpkin season and loving the pumpkin recipes even more! Fall is my favorite time of year …
INGREDIENTS
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
2 cups low-salt vegetable broth/chicken broth
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
2 cans full fat coconut milk
Salt and pepper
8 oz pancetta or bacon (cut into small pieces)
29 oz canned pumpkin
1 tsp cinnamon
½ tsp ground cumin
½ tsp ground cloves
sunflower seeds or pepitas to taste
DIRECTIONS
Heat the oil in a small skillet over medium heat. Add the onion, bacon, and garlic. Sauté until bacon is cooked, about 10 minutes. Set aside.
In a crock pot combine the pumpkin, broth, allspice, cinnamon, cloves, cumin and crushed red pepper.
Working in batches, pour in the broth, coconut milk, and canned pumpkin in stir until smooth. Last pour in bacon and onion mixture and stir until mixed throughout soup mixture.
Season to taste with salt and pepper. Cook on high for 4 -5 hours stirring occasionally. Laddle into soup bowls and top with sunflower seeds, pepitas, and or unsweetened coconut flakes.
Enjoy!
Fit Chic