Pumpkin Spinach Soup

Ingredients: 

1 cup unsweetened pumpkin puree

1 cup chopped spinach, frozen 

1 inch fresh ginger, grated

½ medium apple, chopped 

3 garlic cloves, minced

2 cups bone broth (chicken or beef work) 

1 tablespoon cumin 

1 tablespoon turmeric 

3 slices pasture-raised bacon 

Instructions:

Sea salt & freshly ground black pepper, to taste. 

Heat a large pot over medium heat and fry bacon for about 5 minutes per side, until crispy. Remove bacon from the pot and set aside. Remove excess grease from the pot. 

In the same pot, add garlic, ginger, spices, and apple. Saute until fragrant and tender. 

Add the chopped spinach, pumpkin, and bone broth. Stir to combine. 

Transfer mixture to high-speed blender and blend until completely smooth. 

Add back into the pot to heat and season with salt and pepper to taste. 

Crumble the bacon on top and serve with desired protein. 

*I love to serve mine with poached chicken and toasted walnuts.