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 tablespoon butter (or coconut oil for no dairy)
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon 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
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 tablespoon butter (or coconut oil for no dairy)
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Salt and pepper, as desired
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.
- 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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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
kat says
Cooked up some turkey cutlets and chopped them up in there. Yum
EllenG says
I used 1tbsp coconut oil and 1tbsp butter. The flavor was nice. I think I'll puree the whole thing to make it more velvety.
Chris says
This 'Dairy Free' recipe starts off with... dairy!
tsaitina says
Hahaha, nice catch. I forgot to mention to use Coconut oil instead of butter if you would like it dairy free! I'll add that. Thanks!
Chris says
Thank you for the update. I have some pretty serious digestive issues when it comes to dairy, so I get rather defensive about the topic sometimes. It seems that to many people butter is not considered dairy, which can really create some issues.
tsaitina says
No problem! I didn't mean to be misleading. I know what you mean about people forgetting butter is considered dairy because I forget from time to time, being semi-lactose intolerant, my body doesn't like straight up milk, but is actually fine with butter. Sorry to be confusing!
krystol says
cant't you please like tell us faults in making pumpking soup and the reason why.