I love creamy pumpkin soup.  Fall is the perfect season for it (but so is really any other season)!  Here’s a paleo version of a cream of pumpkin soup that you can make with pumpkin puree.  One of my fave things about it is probably that it is also easy to make… and delicious!

Ingredients

• 1 small onion, chopped
• 1 clove garlic, chopped
• 2 cups broth of your choice (ex: chicken, vegetable, bone broth, etc)
• 1 can of pumpkin puree (or 15 oz of homemade pumpkin puree)
• 1 can of coconut milk (13.5 oz)
• 4 tbsp butter (or coconut oil for no dairy)
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper, as desired

By the way, you don’t have to use canned pumpkin puree for this recipe (I was just trying to keep things simple and had an organic can of pumpkin puree at the time), you can make your own pumpkin puree if you would like!  Here’s how to make your own.

Instructions

Heat up a large saucepan and start melting your butter (or coconut oil if you opted for 100% dairy free version).

Once it’s all melted and sizzling, add your chopped onion and garlic.  Cook until the onion is transparent.

Add broth, salt, and pepper.   Stir well.

Once the soup is boiling, lower the heat (to low) and add the pumpkin puree, coconut milk, and the spices (cinnamon, nutmeg, allspice).  Stir well.  (Btw, if you’re wondering what you should do with the rest of the pumpkin puree, you can try making this pumpkin cake dessert in the microwave!)

Cook for another 5 minutes and you should be set!

For an extra touch of prettiness, after you transfer the soup in to individual bowls, I poured some coconut milk on a spoon and drizzled it over the soup along with some more ground pepper!

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Paleo Cream of Pumpkin Soup

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Ingredients

• 1 small onion, chopped
• 1 clove garlic, chopped
• 2 cups broth of your choice (ex: chicken, vegetable, bone broth, etc)
• 1 can of pumpkin puree (or 15 oz of homemade pumpkin puree)
• 1 can of coconut milk (13.5 oz)
• 4 tbsp butter (or coconut oil for no dairy)
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper, as desired

Instructions

1. Heat up a large saucepan and start melting your butter (or coconut oil if you opted for 100% dairy free version).
2. Once it’s all melted and sizzling, add your chopped onion and garlic. Cook until the onion is transparent.
3. Add broth, salt, and pepper. Stir well.
4. Once the soup is boiling, lower the heat (to low) and add the pumpkin puree, coconut milk, and the spices (cinnamon, nutmeg, allspice). Stir well.
5. Cook for another 5 minutes and you should be set!
6. For an extra touch of prettiness, after you transfer the soup in to individual bowls, I poured some coconut milk on a spoon and drizzled it over the soup along with some more ground pepper!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottle
• 
  Simply Organic Allspice, 3.07 Ounce
• 
  Thai Kitchen Coconut Milk, 5.46 fl oz (Pack of 24)
• 
  Pacific Foods Organic Free Range Chicken Broth, 8oz, 24-pack

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 23gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 237mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 4g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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