Pumpkin Soup

Contributed by our good friend Erin Porter. Check out her wellness blog for this yummy recipe and many others at: eatpraygetwell.com


2 - 16 oz cans organic pumpkin (nothing added)
32 oz chicken bone broth or chicken stock
1 cup light coconut milk
1-2 Tblsp olive oil
1 Tblsp grass fed butter (coconut oil if you are vegan or dairy free)
2 cloves garlic chopped
¼ onion chopped
2 tsp salt
¼ tsp black pepper
¼ tsp thyme
2 bay leaves (remove before serving)
dash cumin
dash cinnamon
dash nutmeg
1/4 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
salted sunflower seeds for topping (optional)


  1. In a large frying pan melt butter then add 1-2 Tblsp of olive oil. Chop the garlic and onion in a food processor then sauté in butter and 1 -2 tablespoon of olive oil. Stir occasionally. Once garlic and onion are translucent place in a crock pot. Add other ingredients and cook on high for 2 hours or low for 4 hours.
  2. Remove bay leaves and sprinkle salted sunflower seeds on top before serving.