Paleo Approved Creamy Pumpkin Soup with Pancetta

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It’s officially October!! You know what that means, the leaves start falling, weather gets cooler, and every girl you know will be talking about and indulging in PUMPKIN! I can’t tell you why us ladies are obsessed with fall and anything and everything pumpkin, but we are… so get used it. I am a girl, so naturally I am excited about making this creamy and amazing soup!

Did I mention there’s pumpkin in it??

Anyways, if you’re a Paleo eater like me, this recipe is paleo approved and very good! Even if you aren’t on Paleo, this soup is still very tasty and a perfect way to start off the Fall season right! This soup is rich and creamy, adding the crispy pancetta is the perfect addition! You get a little salty crunchy bite in your soup which I always love!

I will recommend you trying a tiny piece of sage before you throw it in there like I did. I actually did not like the sage, I’ve only had it in stuffing and with turkey minced up with other herbs. I now know that sage isn’t for me unless in small quantities and accompanied with other herbs and spices.

I recommend saving a little coconut milk for the end to swirl in your soup and make it look all fancy!

To start, take a large cooking pot and place on medium high heat. Dice up your pancetta into small square pieces (or place in pot if bought pre diced) and once the pot is hot cook until crispy, about 5 minutes. Once cooked, place on a plate lined with paper towels  to soak up excess grease. Drain your pot of the grease.

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Turn your heat down to medium and place your broth, pumpkin, coconut milk, shake well before opening! (don’t forget to save some for your grand finale look!), and spices and stir well, the pumpkin will start to cook and lumps will turn into creamy goodness!

Wait until it boils slightly, then turn to a simmer. Place lid on and simmer for about 15-20 minutes.

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Meanwhile, if you like the whole sage idea, chop some up and set aside.

Once the soup is finished simmering, pour that amazing creamy pumpkin goodness in a bowl, pour the leftover coconut milk and make it look all fancy, and crumble the pancetta on top. Serve! DSC_0059-1

The Fixin’s:
8 oz pancetta or bacon
2 cups chicken broth
29 oz canned pumpkin
2 14 oz cans of full-fat coconut milk
½ tsp ground ginger
½ tsp kosher salt
½ tsp ground cloves
½ tsp ground nutmeg
fresh sage, chopped, optional and not for me!

Serves 6-8

Adapted from fedandfit.com, an inspiration of a blogger!

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