Did someone say pumpkin? It’s FALL! Everyone is saying pumpkin, but it is usually in reference to a Pumpkin Spice Latte from Starbucks, pumpkin bread/muffins/cookies, or pumpkin cheesecake… so basically all things that I cannot enjoy. So, I’ve decided to stock up on the pumpkin and come up with as many recipes (sweet and savory) that I can for this Autoimmune Protocol Paleo diet.
I can’t lie, I was extremely disappointed going into this weekend that I started the AIP. It was the Iowa vs. Iowa State football game where my boyfriend and I would spend the weekend tailgating with his family. If you’ve ever tailgated, you know it means more foods that are not AIP-friendly. But, I prepped food in advance: avocado and canned chicken (tasted just like chicken salad… but better), sweet potato fries, a ton of baby carrots, and other various vegetables that I could eat raw. While everyone spent $20 on pizza deliveries, I spend $10 on a giant steak that was on sale and broccoli.
I survived. I never cheated. And I felt amazing.
Fear was the biggest part. But preparation is the number one way to beat fear. Although I may have looked like I went grocery shopping for this trip, it was totally worth it. I didn’t have the typical food coma like everyone else.
So anywho, back to pumpkins. This recipe can easily be made vegetarian – just sub out the “sausage” for mushrooms, tofu, or some garbanzo beans. I should also mention that I went apple picking this weekend, and needed uses for apples, too. Plus, apple + pumpkin + beef = delicious.
Pumpkin Sausage soup
Ingredients:
1 C canned pumpkin puree (Libby’s is great!)
2 C unsweetened coconut milk (I used Trader Joe’s)
1 C vegetable broth
1 lb grass fed ground beef
4 handfuls (2 servings) of Baby Spinach
2 C frozen chopped broccoli
½ Yellow Onion
1 medium apple (a little sour is best)
2 T coconut oil
2 T Basil
1 T Sage
2 t rosemary
1 T minced garlic
1.5 t Cumin
2 t cinnamon
Sea Salt and Peppercorn medley (or pepper is fine, but the medley adds a nice kick!) to taste
(add garlic sea salt if you need more salt)
Directions:
Dice up apple and onion, sauté in a pan with 1 T of coconut oil and ½ T minced garlic and season with a few sprinkles of cinnamon.
In a larger soup pot, add all of your liquids and the seasonings and ½ T minced garlic and cook on medium until it starts to bubble, then reduce to a low temperature and remember to stir occassionally. Add in the broccoli and spinach. When the onion and apples are softened, pour them (and the liquid) into the soup pot.
In the same sauté pan (save yourself dishes), cook up your ground beef seasoning with sea salt, pepper, garlic powder, cumin (seasoning the beef separately will help it maintain its own flavor in the soup). When no longer pink, add the beef to the pot of soup and let sit on low heat for another 10 minutes, stirring occasionally. Voilà! You’re done. Soups are so much easier than they seem, and I love them!
Nutritional facts:
servings: 5
Calories: 229
Carbs: 8
Fat: 11
Protein: 20
Sugar: 5
Fiber: 3
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