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Ingredients
- 2 pie pumpkins
- 1 poblano pepper
- 1 white onion
- 1 head garlic
- 1 leek
- 1 1/2 lbs organic grass fed ground beef
- 1 1/2 cups butternut squash
- 1 carton low sodium chicken broth (about 3 cups)
- 1 can full fat coconut milk
- 1 bag fresh spinach
- Spices: salt, pepper, garlic powder, red pepper flakes, pumpkin pie spice
Instructions
- Preheat oven to 400F.
- Use a small knife and remove the top from the pumpkin (hole big enough to eat your soup out of).
- Use a spoon and scoop out all the guts and seeds. Spray the inside of the pumpkin with olive oil or avocado oil cooking spray.
- Put the top back on the pumpkin and bake it on the oven rack for 20 minutes. Remove and set on the stovetop or on a cooling rack to cool down (keep the tops on).
- Prep the veggies - dice the poblano pepper, thinly slice the onion, peel and slice the garlic, and thinly slice the leek.
- Add 1 tbsp olive oil to a pot along with the prepped veggies. Stir and sauté over medium heat until the veggies are soft and caramelized.
- Add the ground beef and brown fully.
- Roughly chop the butternut squash into bite sized pieces and add to the beef along with the 3 cups of chicken broth, can of coconut milk, and the whole bag of spinach.
- Season with a pinch each of salt, pepper, garlic powder, red pepper flakes, and pumpkin pie spice, to taste.
- Cover and simmer the soup for 30 minutes, until squash is softened.
- Ladle the soup into the pumpkin bowls, serve, and enjoy!
