Pumpkin is my favorite food. When fall comes and pumpkin puree is back on the shelves at Trader Joe's, I load up my cart with an absurd amount of cans. The cashiers always ask me if I am making pie, and I usually just say yes because for some reason people think it's weird that I eat pumpkin puree straight out of the can like baby food. Occasionally, I can control myself and not inhale all the pumpkin immediately after opening and actually make something.
Anyway, here is the first of probably many pumpkin recipes to come. Enjoy!
Anyway, here is the first of probably many pumpkin recipes to come. Enjoy!
Ingredients:
1 can pumpkin puree (14 oz)
1 can light coconut milk (14 fl oz)
2 cups chicken bone broth (or chicken broth from box)
1 cinnamon stick
6 whole cloves
2 tablespoons nutmeg
1 tablespoon ghee (or butter)
Salt and pepper to taste
Directions:
1. Melt ghee over medium heat in large saucepan.
2. In a large bowl, combine coconut milk, pumpkin puree, and bone broth. Whisk until mixed thoroughly.
3. Pour pumpkin mixture into saucepan. Add cinnamon, cloves, and nutmeg. Stir and bring to boil.
4. Reduce heat and simmer for 10 minutes, uncovered.
5. Let cool, pour into your most festive fall bowl, and sprinkle more nutmeg on top to dress it up.
makes 2-3 servings
This recipe also tastes great with diced carrots, yams, and onion. When adding vegetables, cook in ghee in the saucepan until tender before adding pumpkin mixture.
1 can pumpkin puree (14 oz)
1 can light coconut milk (14 fl oz)
2 cups chicken bone broth (or chicken broth from box)
1 cinnamon stick
6 whole cloves
2 tablespoons nutmeg
1 tablespoon ghee (or butter)
Salt and pepper to taste
Directions:
1. Melt ghee over medium heat in large saucepan.
2. In a large bowl, combine coconut milk, pumpkin puree, and bone broth. Whisk until mixed thoroughly.
3. Pour pumpkin mixture into saucepan. Add cinnamon, cloves, and nutmeg. Stir and bring to boil.
4. Reduce heat and simmer for 10 minutes, uncovered.
5. Let cool, pour into your most festive fall bowl, and sprinkle more nutmeg on top to dress it up.
makes 2-3 servings
This recipe also tastes great with diced carrots, yams, and onion. When adding vegetables, cook in ghee in the saucepan until tender before adding pumpkin mixture.