Pumpkin Soup

Pumpkins aren't just for your porch! This savory soup is perfect for lunch or dinner!


    2 tablespoon(s) olive oil

    1 medium onion(s) diced

    2 medium garlic clove(s) minced

    1/2 teaspoon(s) turmeric

    1/4 teaspoon(s) cinnamon

    1 can(s) pumpkin puree, organic (15 oz) or homemade puree

    2 cup(s) chicken broth

    1 cup(s) coconut milk, full fat

    1/8 teaspoon(s) nutmeg, ground

    1/2 cup(s) pumpkin seeds, toasted optional, for garnish

    2 tablespoon(s) parsley, fresh for garnish

    1/8 teaspoon(s) sea salt to taste

    1/8 teaspoon(s) black pepper to taste



    In a Dutch oven or large stockpot, heat the oil over medium heat and add the onion. Sauté until soft and stir in the garlic, turmeric, and cinnamon. Season with salt and pepper. Cook for about a minute and add the pumpkin and the broth.

    Bring the soup to a boil, and then reduce to a simmer. Simmer for 5 minutes, turn off heat, and transfer to a blender. Blend until smooth, in batches, if necessary, and transfer back to the pot.

    Add the coconut milk and nutmeg and bring to a low simmer. Simmer until heated through, and serve topped with desired garnishes.


This recipe is from paleoplan.com