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
Heat oven to 180 degrees.
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.
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.