Paleo Pumpkin Soup
Cozy Up with Creamy Paleo Pumpkin Soup! 🍁
As the leaves turn and the air gets crisp, there’s nothing quite as comforting as a warm bowl of soup. And this Paleo Pumpkin Soup is extra special! It’s creamy, flavorful, and packed with nutrients – perfect for a healthy and satisfying meal. Forget complicated recipes; this one is surprisingly easy to make, even on a busy weeknight.
We’ve taken the classic pumpkin soup and given it a Paleo-friendly twist, using coconut cream for richness and avoiding any dairy or grains. The result? A velvety smooth soup that’s both delicious and good for you. The subtle warmth of nutmeg and thyme complements the natural sweetness of the pumpkin beautifully.
What makes this Paleo Pumpkin Soup so great?
- Healthy & Nutritious: Packed with Vitamin A and antioxidants from pumpkin.
- Paleo-Friendly: No dairy, grains, or refined sugars.
- Easy to Make: Ready in under 30 minutes!
- Flavorful & Comforting: A perfect autumn meal.
- Versatile: Enjoy it for lunch, dinner, or even as a starter.
Tips for the Best Soup:
- Roasting the Pumpkin: While canned pumpkin puree works in a pinch, roasting your own pumpkin really elevates the flavor. It adds a depth of sweetness that you just can’t get any other way.
- Coconut Cream vs. Coconut Milk: Coconut cream is thicker and richer than coconut milk, resulting in a creamier soup. If you only have coconut milk, you can use it, but the soup will be slightly thinner.
- Adjusting the Thickness: If you prefer a thinner soup, simply add more broth. If you like it thicker, simmer for a few extra minutes.
- Spice it Up: Feel free to add a pinch of cayenne pepper or a dash of cinnamon for a little extra warmth.
Frequently Asked Questions:
Q: Can I use butternut squash instead of pumpkin?
A: Yes, butternut squash is a great substitute for pumpkin in this recipe! It has a similar flavor and texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for vegans?
A: Yes, as long as you ensure your broth is vegetable-based and not chicken broth.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Q: What if I don’t have fresh basil?
A: Dried basil can be used as a substitute, but fresh basil provides a brighter flavor. If using dried, use about 1 teaspoon.
We hope you enjoy this delicious and healthy Paleo Pumpkin Soup! It’s the perfect way to embrace the flavors of fall and nourish your body from the inside out.
Paleo Pumpkin Soup
Ingredients
- 1 Tbsp coconut oil (or unsalted butter or ghee)
- 3 cups cooked pumpkin (or pumpkin puree)
- 2 cups chicken broth
- 1½ cups cooked tomatoes (or 1 can of tomatoes)
- ½ cup coconut cream (or milk)
- 1 medium white onion diced
- ½ tsp ground nutmeg
- 1 tsp dried thyme
- Pinch salt and pepper
- Fresh basil to use as garnish (optional)
Instructions
- Previously bake your pumpkin in the oven - 180 degrees for approximately 40 minutes and then remove skin once cooled and cut into pieces - or you can use canned pumpkin puree.
- Add the cooked pumpkin, tomatoes to a food processor and blend to a puree.
- Melt the oil in a stockpot over medium heat. Add the onion and saute for 2 minutes until translucent. Add the nutmeg, thyme and pinch of salt and pepper and cook for another minute or so.
- Add the pureed pumpkin, tomato and broth to the pot and stir to combine. Bring mixture to a simmer, and then reduce heat and let simmer for about 10 minutes stirring often.
- Add coconut cream and mix to combine and heat through.
- Season to taste with salt and pepper and garnish with fresh basil.
- Add extra broth if you prefer the soup to be less thick.
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