I keep a gallon size freezer bag in my freezer all the time, each time I cut onions, celery, kale, whatever, all the carrot tops and all go into the freezer bag- when it's full I use it to make a vegetable broth. It's amazing! I dump the whole bag in my 8 qt stock pot and fill it about 3/4 full of water and add a tablespoon of salt and cook on medium heat with a lid till the broth is dark and the smell is heavenly! (Maybe 3 hours) Then I just use a fine mesh strainer to skim out all the cooked veggie pieces. Voila!
1Cook onion, celery, garlic and ginger in coconut oil till the onions are opaque.
2Meanwhile heat a large pot (6-8 qts) with about 4 qts vegetable stock, add cut up sweet potatoes & carrots.
3Add the onion mixture from the pan including coconut oil drippings. Add all your spices and let bring to a boil.
4Reduce heat and let simmer about 15-20 minutes or until sweet potatoes and carrots are fork tender.
5Add pumpkin and continue to simmer another 10 minutes.
6Remove from heat. Use a stick blender to puree the soup completely, be very careful not to splash yourself with the hot liquid. *Add in the can of coconut milk if desired and serve hot with a sprig of parsley for garnish.
7This soup is very spicy, I like to serve a fruit side dish as a compliment. Enjoy!