1 tbsp. coconut or avocado oil, or bacon fat (you could fry a few slices of bacon, use the fat, and crumble the bacon on the soup)

1 onion, diced
1 stalk of celery, diced
1 medium carrot, diced
1 apple, peeled, seeded, and chopped

1/2 tsp. dried thyme
1 tsp. dried sage (or 1 tbsp. minced fresh)
1/8 tsp. cayenne

1 15 oz. can of pumpkin
3 cups chicken broth
1 cup apple cider

Salt and pepper to taste

Toasted pumpkin seeds, chopped green onions, grated parmesan, crumbled bacon, or sauteed sausage all optional as toppings


Heat oil in large pot over medium heat. Saute vegetables and apple until onion is soft, about 7 minutes.  Add in thyme, sage, cayenne, salt and pepper to taste, and stir until fragrant, about 1 minute longer.

Transfer mixture to blender and blend with 2 cups of chicken broth or pour broth into pot and blend with an immersion blender.  Return pureed vegetables and broth to pot and add rest of chickent broth and apple cider.  Bring to boil over high heat. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally. Adjust seasonings to taste.

Serve with any of your desired toppings.

I’d love to know what you think!

May your days be truly delicious and satisfying!

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