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Creamy Pumpkin Corn Soup From Scratch

Valeria - Beets 'n Bones
  • 60 minutes
  • Serves

INGREDIENTS

1

medium pie pumpkin

2 tbsp

grass fed ghee (how to make ghee)

1/2

onion, chopped

2

large carrots, chopped

1/4 cup

maple syrup, honey or rapadura

3 cups

homemade bone broth, or 4 cups if you like your soup more liquid

1 1/2 cups

corn (today I used frozen organic GMO-free corn from Whole Foods, just because I couldn't find GMO-free corn on the cob at any local markets, I'm in Asheville, NC right now)

1/4 tsp

nutmeg

1 cup

grass fed heavy cream

Salt and pepper