Ingredients

1 tbsp coconut oil
1 onion (chopped)
2 cloves garlic (chopped)
3 celery stalks (chopped)
3 carrots (chopped)
1 beet (chopped)
1/2 cup pumpkin
2 1/2 cups bone broth
2 sprigs fresh oregano
5-6 leaves of fresh basil
1-2 tsp of salt
1/2 juice of a lemon
optional topping: pitted kalamata olives, cooked ground beef, goat cheese

Directions

  1. Heat coconut oil in a sauce pan over medium heat and saute onions and garlic.
  2. When onions are slightly translucent add chopped celery, carrots, and beets and cook over medium heat until vegetables are soft.
  3. Add pumpkin puree, bone broth, and rest of ingredients, except topping. Cook for 10 minutes.
  4. Using an immersion blender or transfer to a high-speed blender, pulse until in a tomato sauce texture.
  5. Add pitted kalamata olives, cooked ground beef, and/or goat cheese and serve over "zoodles", gluten free pasta, or sauted vegetables.