It's Pumpkin Soup Season

This Pumpkin Soup is festive, warm, and supports the skin. (Aka, it's perfect.) Pumpkin has a gorgeous mix of Vitamin C and Beta Carotene, both of which fight free radical damage. Free radical damage is major in speeding up the aging process. Pumpkin is also rich in water content, something my skin desperately needs when the seasons change. Here's the recipe:

2 cans pumpkin purée (about 13 oz each)

1 can coconut milk (13–14 oz)

1 container vegetable broth or bone broth (about 14 oz)

1–2 tbsp olive oil

Salt, to taste

Black pepper, to taste

Celery salt, to taste

Dano’s seasoning (or your favorite all-purpose blend), to taste

½ tsp smoked paprika (or more to taste)

1 tbsp chopped fresh parsley

1. Sauté the Pumpkin:

In a large pot, heat olive oil over medium-high heat. Add the pumpkin purée and stir for about 4 minutes to let it warm through and develop a slightly toasted flavor.

2. Add the Broth:

Pour in the vegetable or bone broth, stirring constantly until the mixture is smooth. Bring to a gentle boil, then reduce to a simmer.

3. Stir in the Coconut Milk:

Add the can of coconut milk, stirring slowly as you reduce the heat to medium-low. Continue stirring until everything is well combined and creamy.

4. Season to Taste:

Add salt, pepper, celery salt, Dano’s seasoning, smoked paprika, and chopped parsley. Stir and let the soup simmer on low for another 5–10 minutes to let the flavors come together.

5. Serve and Enjoy:

Ladle into bowls and top with a sprinkle of parsley or a swirl of coconut milk. Serve with crusty bread or a side salad for a complete meal. Enjoy!