Pumpkin Truffle Soup
When the pumpkin patch close to my home opens up for the fall season, I know the hot, lazy days of summer are coming to an end. Cooler weather & tall leather boots are on the horizon & a deep need within me rises to the surface to eat A LOT of pumpkin!
While generally used in sweet desserts, this simple soup celebrates the savory side of the glorious pumpkin. This Pumpkin Truffle Soup makes a great side dish. Also, in case you are wondering about those amazing looking crackers in the picture, they are called flackers. Developed by a doctor, they are full of healthy ingredients & completely Paleo!
Pumpkin Truffle Soup
ingredients
1/4 cup olive oil
3-15 oz cans organic pumpkin puree*
1-13.5 oz can full fat coconut milk
6 cloves garlic, minced
3 shallots, finely sliced
2 cups organic vegetable broth
1 tablespoon white truffle oil
1-1/2 teaspoons sea salt
1/2 teaspoon of each: pepper, allspice & dried thyme
*make sure this is pure pumpkin & not a pumpkin pie mix
directions
in a 4 quart stock pan, heat olive oil over medium-high. sauté shallots for 3-5 minutes, just until they become translucent & slightly brown. add in minced garlic & cook for 1 minute longer.
add in pumpkin puree, coconut milk, vegetable broth & all spices.
bring to a low boil {turn down heat if necessary to keep the soup from scorching} for about 5 minutes, stir occasionally. cover & simmer on low 15-20 minutes. stir in truffle oil & serve.
this soup reheats well, so feel free to keep it refrigerated for up to 4 days.