Roasted pumpkin and garlic soup


1 x small kent pumpkin (or a medium butternut pumpkin), diced without skin⁠
2 x springs thyme⁠
Olive oil⁠
4 x whole cloves garlic⁠
1 tsp chicken bone broth concentrate (I used this one from Nutra Organics)⁠
Salt and pepper (if tolerated)⁠
1 x rasher of AIP compliant bacon, diced⁠


  1. Heat oven to 180 degrees.⁠
  2. Cover a tray with baking paper. Place pumpkin on tray with garlic. Toss with olive oil and thyme. Roast for 40 minutes or until pumpkin is golden and tender.⁠
  3. Place pumpkin, garlic and bone broth concentrate in a blender. Blend until smooth. If you like a runnier soup, add boiling water. Add salt and pepper to taste.⁠
  4. Fry bacon and serve with soup.