There are only a few days left before Thanksgiving and you are probably trying to finalize that menu! I have one last simple recipe for you to add… gravy. Growing up we always made the gravy from the drippings of the turkey. It was the last thing to get made before the food went on the table and sometimes it could be a tad stressful. This stress got magnified when we started trying to make it with gluten free flours. It would turn into a gross clumpy mess and everyone would get kind of grumpy. Last year my sister and I tried making a separate gravy out of bone broth and pureed veggies like onion and celery and while good it was still a little thin for me. So, this year I decided that I was going to come up with a creamy, savory, AIP gravy recipe that could be made ahead and would be delicious over turkey.

Around the time that I made this resolution I saw a recipe that used pumpkin as a thickener in a stew base. I tried the stew and it was delicious and I knew that I had to incorporate pumpkin into my gravy, I mean how fitting is that?!  This recipe turned out great and it was so simple.

So, if you are looking for an easy way to add gravy to your menu than I highly recommend this one and I hope you enjoy it! Happy Thanksgiving!

Pumpkin Gravy (AIP/Paleo)

Ingredients: 

2 Cups of Bone Broth

1 Cup of Pumpkin Puree

2 tsp Salt

4 Cloves of Garlic

½ Cup of Chopped Onion

2 TBS Arrowroot Flour

Directions: 

Add your bone broth, pumpkin, salt, garlic and onion to your food processor and blend until smooth. As the food processor is running, slowly sprinkle in your arrowroot flour. Once everything is well blended pour it into a sauce pan and simmer on low for about 10 minutes. Remove from heat and allow it to set for about 3-5 minutes to thicken. Serve over mashed sweet potatoes, turkey or anything else you like!