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Spiced Paleo Pumpkin Soup

This spicy autumn soup is rich and hearty for chilly October evenings. Cozy up with a piping hot bowl to embrace all the hygge vibes!
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Course: Soup
Cuisine: French
Keyword: dairy free, gluten free, paleo, pumpkin, soup, spice, stew, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 cups
Calories: 115kcal
Author: Rachel Alexandra

Equipment

  • Immersion blender

Ingredients 

  • ¼ cup yellow onion (diced)
  • 1 clove garlic (minced)
  • 1 tsp fresh ginger (minced)
  • 2 cups vegetable broth
  • 2 cups pumpkin puree*
  • ½ tsp Celtic sea salt
  • ½ tsp dried rosemary
  • ½ tsp ground cinnamon
  • ¼ tsp turmeric powder
  • tsp ground ginger
  • tsp ground nutmeg
  • tsp ground cloves
  • 1 cup full fat coconut milk
  • 5 leaves sage
  • Pepper to taste

Instructions

  • Melt the coconut oil in a medium pot on medium-low heat. Then add the onions and cook until they become translucent.
  • Add the fresh, minced ginger and garlic. Cook for another 30-60 seconds stirring often.
  • Add the vegetable broth. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  • Add the pumpkin, salt, cinnamon, turmeric, dried ginger, nutmeg, cloves, and rosemary. Stir to combine and bring back to a boil over medium-low heat. Simmer for 10 more minutes.
  • Remove from heat and stir in coconut milk and fresh sage. Insert immersion blender into the pot and blend until smooth and creamy.

Notes

*Pure canned pumpkin works in this recipes (NOT pumpkin pie filling), but you can also make your own using a baking pumpkin or butternut squash (I use the Winter Luxury Pie variety). Slice it in half, and scoop out the seeds. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the pumpkin halves face down on the tray and bake until the skin is easily pierced with a fork. Remove from oven and let cool before scooping out the flesh. Then use a hand mixer or food processor to puree the pumpkin! 
If you don't have an immersion blender to cream the soup at the end, a regular blender or a hand mixer would work too.

Nutrition

Serving: 1cup | Calories: 115kcal | Carbohydrates: 8.61g | Protein: 1.33g | Fat: 8.64g
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