Bonnie’s Pumpkin Soup

Bonnie’s Pumpkin Soup


Recipe ~ Bonnie Conner, Ohio, USA

This pumpkin soup has  a surprise dash of curry! I have opportunity to entertain folk from different countries and this delights my guests from India and Sri Lanka, as well as all who enjoy Indian cuisine.

To add protein, one can also add precooked chicken meatballs (as in the picture) for the last 10 – 15 minutes.

This is fine to make ahead of time and reheat making sure not to boil when reheating!
Also tasty as warmed up leftovers!

Note: If you do not mix dairy and chicken don’t add the milk/cream, use vegetable broth and olive oil instead of butter..

  1. Saute together in a medium size pot:
    ¾ cup chopped onions
    1 tsp curry powder
    1 Tbsp butter or olive oil

2.  Add: 
1 cup chicken broth
1 cup canned pumpkin
⅓ cup apple cider or apple juice
¾ medium, or ½ large apple – peeled and cored and chopped fairly small.

3. Heat/simmer approx. 20 minutes or until apple is tender.

4. Add ⅓ cup evaporated milk (I sometimes use a combination of whipping cream and 1% milk.)

Bone Broth


Bone Broth

~ Recipe: Cindy

Bone broth is a wonderful (and nutritious) way to break your fast. It is also something very healing and gentle on the stomach. I learned how to make this simple broth from my friend Chelsey.

To make your bone broth:

  1. Roast the bones for 30 minutes in a 375° oven.
  2. Remove the bones from your oven and scrape into a crock pot.
  3. Cover the bones with water and a generous splash of apple cider vinegar.
  4. Add onions, garlic, salt, pepper, and any other seasonings you desire. Simmering with tomatoes and other vegetables makes for a delicious broth.
  5. Let simmer for 18-24+ hours. Strain the broth through a colander and it is ready to be used or to enjoy as is.