Paleo Pumpkin Cream Soup
Warm up with a hearty bowl of Paleo Pumpkin Cream Soup, a velvety blend of wholesome ingredients that’s as nourishing as it is delicious. This easy-to-make recipe features creamy pumpkin puree, rich coconut milk, and aromatic hints of garlic, ginger, and cumin, creating a perfectly spiced, dairy-free soup that's ideal for fall or any time you crave comfort in a bowl. With a quick prep time of just 15 minutes and a simmering cook time of 30 minutes, this soup delivers maximum flavor with minimal effort. Garnished with crunchy toasted pumpkin seeds and fresh parsley, it's a show-stopping dish that's both paleo-friendly and gluten-free. Perfect for lunch, dinner, or a crowd-pleasing appetizer, this recipe is sure to become a seasonal favorite. Plus, it's packed with immune-boosting nutrients to keep you feeling your best.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 1 cup Coconut milk
- 2 cups Chicken broth
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon, grated Ginger
- 1 teaspoon Ground cumin
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, toasted (for garnish) Pumpkin seeds
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Stir in the pumpkin puree, chicken broth, coconut milk, ground cumin, nutmeg, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking.
Once the soup has simmered, use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot if using a blender.
Taste and adjust seasonings as needed. If you prefer a thinner soup, add more chicken broth or coconut milk to reach your desired consistency.
Ladle the hot soup into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley before serving.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 41.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
