Try this french inspired pumpkin soup for an easy winter meal that is full of flavor. This adaptable recipe works for vegan butternut squash soup as well. Bisque style soup, which is rich and creamy made with caramelized shallots, herbs, and a splash of white wine pairs well with a crusty loaf of sourdough bread or with my Pumpkin Muffin recipe, which is paleo, gluten free and can be made vegan.
* 2 TBSP butter, ghee, or olive oil
* 1 large onion, chopped fine
* 1/2 cup shallots, chopped fine
* 3 cloves of garlic, minced
* 1/2 tsp freshly grated nutmeg
* 1 tsp fresh rosemary, chopped fine
* 1/3 cup dry white wine
* 2 cups pumpkin or butternut squash
* 4 cups chicken stock (mushroom broth for vegan option)
* 1 cup heavy cream (coconut or oat milk for vegan option)
* salt and pepper to taste