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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Cranberry Eggnog Cupcakes

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It’s Christmas time!! My favorite time of year for many reasons, one of them is baking. Cookies, cupcakes, breads, cakes, you name it and I will probably be baking it! This post is a new baking item I tried out, and it turned out wonderfully! I found this recipe on pinterest and it did not disappoint! Super easy to make and can be festive too!! I bought these cute little santa cupcake liners at Target and I decided to add some sprinkled cranberry bits on top to give the icing some color and tartness. I highly recommend you do the same!

1. Preheat your oven to 350°.

2. Sift your cake mix and nutmeg into a medium sized bowl set aside.

3. Combine all of your wet ingredients (eggs, oil, eggnog, vanilla extract, sour cream) and mix until eggs are beaten and ingredients are combined.

4. Take your dry ingredients and slowly add to the mixer in batches. Mix until just combined.

5. Fold in the cranberries, do not mix them until just combined, then fill the cupcake liners with 3/4 of cupcake mix and bake for 17-22 minutes or until a toothpick or knife in the center comes out clean.

6. Frosting: beat butter for 2 minutes. Add cider mix, nutmeg, and eggnog. Slowly add powdered sugar in batches until you reach desired consistency of your frosting. You may add more cider or nutmeg if needed.

7. Once the cupcakes are cooled, pipe your frosting onto the cupcakes. Sprinkle with the cranberry bits and some pearl sprinkles, or anything you may want to use to decorate with!

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Cake:

1 box white cake mix
1 tsp. nutmeg
3 eggs
1/3 C. oil
1 C. eggnog
1/2 C. plain yogurt or sour cream
1 tsp, vanilla extract
2 C. fresh cranberries, chopped
1 C. butter, softened
1/2 tsp. spiced apple cider mix, optional
1 tsp. nutmeg
3 Tbsp. eggnog
3-4 C. powdered sugar
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