Paleo Pumpkin Vegetable Soup
Warm up with a hearty bowl of Paleo Pumpkin Vegetable Soup, a wholesome, dairy-free, and gluten-free recipe perfect for cozy evenings. This nutrient-packed soup combines the creamy richness of pumpkin purée with a medley of fresh vegetables like carrots, celery, and zucchini, all simmered in a flavorful blend of coconut milk and broth. Infused with aromatic spices like cinnamon, nutmeg, and thyme, every spoonful is a comforting balance of savory and subtly sweet flavors. Ready in just 45 minutes, this healthy soup is perfect for meal prepping or weeknight dinners, and the final garnish of fresh parsley adds a vibrant, herbaceous touch. Whether you're following a paleo lifestyle or simply craving a nourishing bowl of comfort food, this easy-to-make soup is sure to delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté for 3-4 minutes until the onion becomes translucent.
Mix in the diced carrots, celery, and zucchini, and cook for another 5 minutes, stirring occasionally.
Stir in the pumpkin puree and pour in the chicken or vegetable broth. Combine thoroughly.
Add the coconut milk, fresh thyme, cinnamon, nutmeg, salt, and pepper. Stir well to incorporate all the flavors.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender.
Adjust seasoning to taste, if necessary.
Serve hot, garnished with fresh parsley for an added burst of flavor.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 8219 mg | 357% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 68.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3829 mg | 81% | |
*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.
