I love how easy pureed blender soups are for a quick, cozy dinner. I often struggle to get enough protein in my diet, so using bone broth in my soup recipes has helped, in addition to adding the gut healing immunity boosting benefits. In this recipe, I use the Vital Proteins Bone Broth Collagen Powder. It’s a great way to incorporate bone broth to a milk based soup like this one, but can be omitted to make this recipe vegan.
Canned pumpkin is my preferred way to create pumpkin recipes. The one time I ever carved up a whole pumpkin to make a soup, I told myself that would have to be a special occasion move only. I check to make sure that the only ingredient is pumpkin in the can I use. The other canned item, coconut milk is another where I check the ingredients carefully. Most coconut milks use gums as thickeners, which can upset sensitive systems and may cause digestive issues. I always choose unsweetened options like the Native Forest “Simple” can where the only ingredient is coconut or coconut and water. While I combined coconut and Cashew Hemp milk here, you can also use all coconut milk.
The final main ingredient I used is artichoke to help make the soup creamy. I love using artichokes because they contain prebiotics, which feed the probiotics, good gut bacteria. You can read more about this and other prebiotic/probiotic foods and recipes in my Good Gut Fuel E-Book. I used a vacuum sealed pack of artichoke hearts, but you can also use a can or prepare your own fresh artichoke hearts. If you do not like artichoke (though I suggest you try them this way!), you can sub 2 small cooked then cooled Yukon gold potatoes, which also contain prebiotic content and will make the soup creamy.
Ingredients (makes 2-3 large bowls or 4 cups of soup):
4 garlic cloves
2.5 c Cashew Hemp Milk or nut milk of choice (recipe in the Good Gut Fuel E-Book)
2.5 c Unsweetened Coconut Milk (as long as you have 5 cups of liquid, you can do any combo)
1 15 oz can pureed pumpkin
2 tsp ground cumin
salt/pepper to taste
6 oz artichoke hearts
4 scoops Vital Proteins Bone Broth Collagen Powder (eliminate to make vegan)
2 tbsp hemp seeds
Method:
Optional: roast the garlic to bring out the flavor (find directions here)
Blend all ingredients except for the Bone Broth Collagen Powder in a high speed blender until creamy and smooth
Heat the blended soup in a large pot, then pour it back in the blender and add the Bone Broth Collagen Powder as well as any additional salt, pepper and cumin to achieve preferred flavor
Blend until the powder is completely dissolved and serve garnished with hemp seeds