Roasted pumpkin and garlic soup
1 x small kent pumpkin (or a medium butternut pumpkin), diced without skin
2 x springs thyme
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.
- Fry bacon and serve with soup.