Paleo Squash Soup with Bacon, Leeks, and Pumpkin Seeds

squash soup

squash soup

 

Ingredients:

4 cups of chopped squash.

***I strongly dislike chopping squash and have almost lost a finger a few times…so I purchased a pre-chopped mix of acorn, winter, and butternut squash. Any squash would work, even pumpkin! I like the mix because butternut alone is too sweet for my liking.
4 cups of filtered water
3-4 slices of pastured bacon
2 leeks chopped
2 stalks of celery chopped
1 tsp dried thyme
sea salt, black pepper to taste
fresh oregano-a few sprigs chopped
roasted pumpkin seeds

 

 

Directions:

Directions:

1. Crisp the bacon in a dutch oven, remove from pan and chop it up. Set bacon aside with chopped oregano and pumpkin seeds (these will top the soup at the end, and add nice taste and crunch)

2. Saute the leeks in the bacon fat until golden and crispy.

3.Add the celery and squash to the pan, top with water.

4. Add sea salt and pepper to your taste, as well as the teaspoon of thyme.

5. Bring to a boil and then simmer until squash is tender (approx 15-20 min).

6. Puree the soup! The easiest way is with a handheld immersion blender. However, mine broke so I used a regular blender.

 

 

Enjoy! 

Pumpkin Pie Roasted Pumpkin Seeds

pumpkin seeds (4)

pumpkin seeds (4)

 

 

Pumpkin seeds are filled with lots of minerals including phosphorus, magnesium, manganese, iron and copper. They are a good source of vitamin K, vitamin E, B vitamins (thiamin, riboflavin, niacin, pantothenic acid, B-6, and folates), and zinc. Pumpkin seeds also provide protein and fat. One cup of pumpkin seeds provides 39 grams of protein, 63 grams of fat and only 1.8 grams of sugar. Not that you would eat a whole cup in one sitting, but this shows that pumpkin seeds are a good source of nutrients!

I grew up carving pumpkins and roasting the seeds with sea salt. I wanted to try something with a little bit of sweetness and Fall spice to it. These came out great and the kiddos loved them!

 

 

 

Pumpkin Pie Roasted Pumpkin Seeds

Ingredients:

1 pumpkin (any size)

2 TBS ghee (clarified butter) melted

1 TBS pumpkin pie spice

1 TBS of coconut sugar, date sugar, or maple syrup

Directions:

Oven 350 degrees

Carve the pumpkin and save the seeds!

My 6 year old carved this pumpkin and my 4 year old helped me separate the seeds.

pumpkin seeds (6)

Separate the seeds from the  pumpkin “guts” (as my kids like to call it):

pumpkin seeds (7)

Spread the seeds on a cookie sheet. Pour melted ghee over the seeds, and sprinkle with coconut sugar, date sugar, or maple syrup. Sprinkle on the pumpkin pie spice and stir well.

Roast in the oven stirring frequently for approx 20-25 minutes (or until golden brown and crispy)  stirring frequently.

Let them cool and enjoy!

pumpkin seeds (1)

pumpkin seeds (2)

Happy Halloween!