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Nothing says October better than Pumpkin Soup!

Well, okay maybe cider doughnuts but it's not that kind of blog!

This super-quick Pumpkin Sage Soup is a perfect way to embrace the change of seasons and promote healthy hormone balance. Foods high in carotenoids, the orange and yellow pigments found in pumpkin, winter squash, carrots, sweet potatoes and yams, peaches and mangoes promote proper balance of estrogen in the liver and help your body make progesterone if needed.


Pumpkin Sage Soup
1 teaspoon coconut oil
1/4 cup minced shallots
2 tablespoons chopped fresh sage leaves
29 ounce can of pumpkin
4 ounce can of coconut milk
1 - 2 cups vegetable broth
1 teaspoon sea salt, 3/4 teaspoon cinnamon and 3/4 teaspoons ground nutmeg

In a medium soup pan melt the coconut oil over low medium heat. Add the minced shallots and cook until translucent and very soft, 7 - 10 minutes. Then add the sage and heat for another minute. Next add the coconut milk and heat for another five minutes.
Add the pumpkin and mix slowly until it is well incorporated, turn the heat down to low. Then add the vegetable broth 1/2 cup at a time until you reach a desired consistency. Add the salt and spices, continuing to cook over low heat until the soup is warmed through. 
You want to stir the soup frequently to prevent scorching the bottom and heat gradually over low heat  to prevent it from bubbling too much and splattering, you don't want to be wearing it!
Salt and pepper to taste, you may need to add more sea salt depending on the sodium content of your broth.

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