Sunday, October 11, 2015

Pumpkin Spice Soup with Ginger Sage Meatballs {AIP, Paleo}

I live in a country where fall/ autumn doesn't really exist. I try to fool myself by wearing layers and pulling out the fake leaves and fake acorns and burning 'fall scented' candles...but I walk outside and remember that its still 100F outside. I also buy the pumpkins and winter squashes this time of year...although they seem to be available year around here, and try to make something pumpkiny to feel like it's fall.

A couple of weeks ago I hosted a girls night and we made a 'pumpkin spice sugar scrub' to take home and enjoy. I guess if you're not eating the sugar it's ok on AIP?? We mixed 1/2 cup raw brown sugar, 1/4 cup olive oil and 1 T of pumpkin spice mix (1 t cinnamon, 1 t ginger, 1/2 t cloves, 1/2 t mace)...then put it in small jars to take home and use to scrub rough feet and hand.


Now, on to the actual pumpkin recipe. I was craving something full of pumpkin goodness and I also wanted meatballs, so I decided since I'm creating the recipe I can do whatever I want.



Pumpkin Spice Soup with Ginger Sage Meatballs
Serves: 4
Time: 1 hour 15 minutes (includes pumpkin roasting time)

***If you don't have pre-roasted pumpkin, put your pumpkin in to roast first. To do this, I place large chunks of pumpkin in a baking dish, pierce with a fork a couple of times, drizzle with olive oil and sea salt and bake at 400F/ 200C until fork tender

Ginger Sage Meatballs
Ingredients:
1 pound ground grass fed beef
2 T dried onions/ onion powder
2 T dried sage
1/2 T dried ginger
1 t sea salt
1 T olive oil

Method:
- mix all ingredients except oil in a bowl
- mix well with your hands to combine all the ingredients
- form into small balls - less than 1 inch across
- sauté in olive oil until no longer pink in the middle - turning frequently

Pumpkin Spice Soup
Ingredients:
1 T olive oil
1 cup onion- rough chopped (1 large or 2 medium onions)
1 1/2 inch fresh ginger - rough chopped
3 cups shredded carrots - or finely diced (4-5 medium carrots)
1/2 t cloves
1 t cinnamon
1/2 t sea salt
2 cups broth
4 cups roasted pumpkin - chopped into small pieces
3 cups water
1 T gelatin

Method:
- heat olive oil in a large soup pot over a medium heat
- add onions and allow to saute until transparent - if you prefer, you can let them saute an extra few minutes for some of them to brown a bit
- add ginger, shredded carrots, cloves, cinnamon & salt
- allow to saute for 3-4 minutes for flavors to combine
- add broth and pumpkin and enough water to cover the veggies
- bring to a boil and simmer to 10-15 minutes until all veggies are soft
- remove from heat and blend with an immersion blender
- sprinkle in the gelatin and stir in well to dissolve
- add the meatballs and all soup with meatballs to simmer another 5-10 minutes

** This soup is extra special with Bacon Rosemary Salt sprinkled on the top

** This recipe was shared on the Phoenix Helix AIP Roundtable