Paleo-friendly pumpkin soup
It’s only two days after the autumn equinox, but I really was feeling like pumpkin soup. There’s a slight chill in the air here in SoCal right now, which is unusual for early fall, so I decided to go for it!
You can use a whole, medium-sized pumpkin in this recipe, or you can substitute organic pumpkin puree. Just make sure that the only ingredient is organic pumpkin.
This recipe is Paleo and Whole-30 compliant. It can be made vegan if you replace the chicken bone broth with a vegetable broth.
Here’s the recipe:
- 1 medium pumpkin or 3 cups of organic pumpkin purée (make sure the only ingredient is organic pumpkin)
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 1 1/2 tbsp turmeric
- 2 bay leaves
- 4 cups chicken bone broth
- 2 tbsp coconut cream
- Sea salt and pepper to taste
Preheat oven to 400º F – cut pumpkin in half and place side down on a baking tray. Roast 40-45 min.
Sauté onions and garlic in a large skillet over medium heat for 10 mins
Ads turmeric, bay leaves and bone broth. Reduce heat to low.
Simmer 15 mins
Add the scraped out pumpkin flesh to skillet or the 3 cups of purée. Combine and simmer 10 min.
Put all in blender or use immersion blender for 15-30 sec. make sure it’s thick
Return to skillet. Heat to medium low. Add coconut cream, salt and pepper to taste.
Divide into bowls and serve. Top with parsley, pumpkin seeds, sliced almonds, cinnamon or whatever you’d like!
