. . . paired with a rustic veggie chicken frittata. {Following this basic frittata formula, I used almond milk, adjusted for seven eggs; and added spinach, tomato, the sliced deli chicken I had on hand, chili powder, paprika, salt, and pepper.}


absolute easiest pumpkin soup

In a large pot or dutch oven, warm 32 oz beef bone broth on medium heat. Add 30 oz 100% pure pumpkin purée, 2 tbsp butter, and season to tasted {I only used cinnamon and nutmeg this time}.

Cover and slightly increase heat and simmer for a few minutes.

. . . & & // happy cozy weekend, friends.

C O M M E N T S

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