So I did make the soup that I posted in last week’s round up as promised, and it was SO tasty. There is something very cathartic and homestead about cutting up a pumpkin and making a soup out of it. I also made sure to make a few medicinal adjustments to the original recipe, as I always do.

**INGREDIENTS **

2 Tbls ghee

1 onion, finely chopped

1 garlic clove, finely chopped

2 large sweet potatoes

1 small pumpkin, stem and seeds discarded, 1” cubes

3 cups bone broth

2 t freshly grated ginger

Juice of 1 lemon

½ tsp Sun Potion Astragalus (for boosted immunity)

1 pinch grated nutmeg

salt and freshly ground pepper

4 sliced bacon, diced (optional for protein)

5 fresh sage leaves**PROCESS**

1. Heat the ghee in a large cast iron pot and sauté the onion, sage, ginger and garlic.

2. Add the sweet potatoes and pumpkin. Cook for a few minutes, stirring.

3. Stir in the bone broth and astragalus, and cook for 25 minutes or until the vegetables are soft.

4. Puree all in a blender. Add a bit more broth if needed to thin.

5. Season with lemon juice, salt, pepper and nutmeg.

6. (optional) Fry the bacon in a small pan until crisp.

7. (optional) Add the bacon and extra sautéed sage to the soup, drizzle with the olive oil and season with fresh pepper.

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