A Fall Recipe: Paleo Cream of Pumpkin Soup

4 Nov

I love creamy pumpkin soup, and it’s the perfect season for it!  Here’s a paleo and dairy free version of a cream of pumpkin soup that you can make with pumpkin puree!

Paleo cream of pumpkin soup

Paleo Pumpkin Soup
Paleo Pumpkin Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 cups chicken broth
  • 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.


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

Paleo cream of pumpkin soup

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

Paleo Cream of Pumpkin Soup

3.  Add chicken 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.  (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!)

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!

Paleo Pumpkin Soup

Paleo Cream of Pumpkin Soup

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12 Responses to “A Fall Recipe: Paleo Cream of Pumpkin Soup”

  1. Chris November 4, 2013 at 12:58 pm #

    This ‘Dairy Free’ recipe starts off with… dairy!

    • tsaitina November 4, 2013 at 1:00 pm #

      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 November 4, 2013 at 2:35 pm #

        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 November 4, 2013 at 2:41 pm #

          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 May 10, 2015 at 9:36 pm #

        cant’t you please like tell us faults in making pumpking soup and the reason why.

  2. EllenG December 28, 2013 at 2:36 pm #

    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.

  3. kat April 5, 2014 at 11:09 pm #

    Cooked up some turkey cutlets and chopped them up in there. Yum

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