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Ingredients
- 1 medium size pumpkin roasted*
- 1 diced onion
- 1 tablespoons olive oil or grass fed butter
- 3-4 cloves minced or roast garlic
- 1 tablespoon maple syrup or honey
- 4 cups vegetable, bone or chicken broth
- 1/2 cup coconut cream
- 3 tablespoons chopped tarragon
- 1 teaspoon sea salt or to taste
- cayenne to taste
- black pepper to taste
Directions
- Roast pumpkin and garlic in oven (see directions below)
- In a large pot add onion and oil. Saute for 5 minuets until soft.
- Add tarragon and fry for another minute.
- Add all remaining ingredients and cook for 5-10 minutes.
- Puree until smooth.
- Serve with tarragon and roasted maple cinnamon pumpkin seeds
*to roast a pumpkin simply poke holes in the pumpkin with a knife. Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.
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