My awesome friend Ryan got pumpkins for us to carve on Halloween as we wanted a low-key, relaxed Halloween.... well he got enough for the few people that came over but besides Ryan and I the other people got too distracted with wine... it happens.
There has been this perfectly good pumpkin sitting on my front porch and I needed to use him up. I hate waste. So I threw this concoction together in this episode of Mik's Makeshift Mad Scientist Kitchen....
Kick-Ass Fall Paleo Pumpkin Soup:
1 Leftover lonely Pumpkin (must be lonely or currently on clearance - poor guys)
(Prep your pumpkin first so it can cool down: I cut the top off, cut it into chunks and baked it flesh side down covered in foil for about 40 minutes - worked WAY better baking it flesh side down)
2 Pieces Bacon - I used humanely raised Jalapeño Bacon from Whole Foods
1 Carton Unsalted Oraganic all natural chicken broth
1/2 onion chopped
3-4 cloves garlic minced
1-2 stalks of celery chopped (adds a savory flavor)
3 carrots chopped (adds sweetness)
1 bunch of sage split 1/2 and 1/2
Coconut Milk (I used this awesome Califa Toasted Coconut Milk also from Whole Foods)
Salt & Pepper to taste
Fresh Ground Ginger (optional - dried is fine too)
Balsamic Vinegar to garnish - optional but not really makes it AMAZING