PALEO PUMPKIN SQUASH SOUP + GIVEAWAY! Were so excited to have teamed up with our friend @happyhealthyjoe to bring you an amazing pumpkin recipe AND a giveaway!! Check out this Paleo Pumpkin Squash Soup recipe from Joe and then head to his feed @happyhealthyjoe for your chance to win $400 to use on Blendtec.com! . INGREDIENTS 4 pie pumpkins Coconut sugar Maple syrup 3 tbsp Fourth & Heart Himalayan Pink Salt Ghee 4 1/2 cups chopped butternut squash 1/2 small onion, chopped 2 sprigs fresh thyme 2 cups Kettle & Fire Mushroom Chicken Bone Broth 3 tbsp full fat coconut cream 3 cups filtered water Wellshire Sugar Free Dry Rubbed Bacon (cooked crispy) Pepitas Pink salt Fresh ground pepper Paprika . INSTRUCTIONS . The Pumpkin Bowls 1Preheat the oven to 400F. 2Use a paring knife to cut a large circle around the stem of each pumpkin. 3Remove the lid and scoop out the seeds and fibers. You may want to use gloves if you have sensitive skin. 4Coat the inside of each pumpkin with 1/2 tsp maple syrup, and sprinkle with 1/2 tsp pink salt and 1/2 tsp coconut sugar. 5Place the pumpkins and lids on a baking sheet. Roast until tender (about 20-35 min, depending on the size of the pumpkin). . The Soup 1Preheat oven to 400F. Toss squash with melted ghee, place on a baking sheet or roasting pan, and sprinkle with Himalayan pink salt. Roast for 20-30 minutes. 2Melt 3 tbsp ghee in large saucepan over low heat. Add the onion. Add the thyme by stripping the leaves into the saucepan, and increase the heat to medium. Stir occasionally. 3Add the roasted squash and stir until thoroughly coated. 4Add about 2 cups bone broth and 3 cups filtered water and bring to a boil. 5Stir in the coconut cream. Reduce heat to low and simmer uncovered for 10 min. 6In small batches, transfer the soup to your Blendtec and puree until smooth. Return to the saucepan or a glass container for storage. 7Dish up and serve! Add the soup to the pumpkin bowls, and top with salt, pepper, paprika, crumbled bacon, pepitas, and any other toppings you desire! Enjoy!