Do not let the 3 hours of cooking time discourage you from making this yummy soup. There's a bit of prep, but for the most part it's a throw-all-ingredients-in-that-delightful-crockpot-and-relax type of recipe. When the pumpkins are in season, this is the time to whip out this fall favorite.
Prep Time:15 Minutes |
Cook Time:3 Hours |
Ready In:3 Hours 15 Minutes |
Ingredients:
- 2 1/2 cup(s) cooked ham
- 1 medium onion (chopped)
- 1 yellow bell pepper (chopped)
- 3 clove(s) garlic (minced)
- 1 head(s) cauliflower (chopped)
- 15 oz pumpkin flesh (cubed)
- 14 oz diced tomatoes
- 1 avocado (cubed)
- 1 green onion (thinly sliced)
- 3 clove(s) garlic (minced)
- 3 cup(s) chicken stock
- 2 teaspoon(s) dried parsley flakes
- 2 teaspoon(s) chili powder
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) dried oregano
- 2 tablespoon(s) ghee or other Paleo fat
- sea salt and freshly ground black pepper to taste
Instructions:
- In a large saucepan, heat the cooking fat over a medium-high heat.
- Add the onion and pepper, and cook, stirring frequently, until tender (about 4 minutes). Add the garlic and cook for 1 more minute.
- Stir in all the remaining ingredients except for the avocado and the green onions.
- Cook, covered, on low for 3 hours or until the pumpkin is soft.
- Once the soup is ready, season with salt and pepper to taste and pour it into individual bowls. Top with the avocado and green onions to serve.
Recipe from paleoleap.com
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