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!
Servings: 5 cups
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.
*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.
Serving: 1cup | Calories: 115kcal | Carbohydrates: 8.61g | Protein: 1.33g | Fat: 8.64g
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