Pumpkin and Macadamia Soup Gluten Free Grain Free
Creamy, aromatic, and deeply satisfying, this Pumpkin and Macadamia Soup is the perfect bowl of comfort for cozy evenings. Bursting with the natural sweetness of pumpkin, the richness of macadamia nuts, and the luxurious creaminess of full-fat coconut milk, this gluten-free, grain-free recipe offers a velvety texture that's both indulgent and nourishing. Warm spices like nutmeg and cinnamon add a subtle, comforting complexity, while hints of garlic and onion balance the flavors beautifully. Made in just 50 minutes, this nutrient-packed soup is the ultimate easy, wholesome meal for anyone seeking a flavorful fall-inspired dish. Serve it with a sprinkle of fresh parsley for a vibrant finish that’s as stunning as it is delicious. Perfect for gluten-free diets, this recipe is also dairy-free and adaptable for paleo or vegan lifestyles!
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Recipe Information
Ingredients
- 1000 grams pumpkin (peeled and cubed)
- 100 grams macadamia nuts (raw, unsalted)
- 400 milliliters coconut milk (full-fat)
- 750 milliliters vegetable stock
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper (freshly ground)
- 250 milliliters water (optional, for thinning)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the cubed pumpkin to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the nutmeg, cinnamon, salt, and pepper, ensuring the pumpkin is well coated with the spices.
Add the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the pumpkin is tender and easily pierced with a fork.
Add the raw macadamia nuts to the pot and simmer for an additional 5 minutes to soften the nuts.
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender, or transfer it in batches to a countertop blender.
Stir in the coconut milk, and if the soup is too thick, add the optional water a little at a time until the desired consistency is reached.
Taste and adjust seasoning with additional salt or pepper if needed.
Reheat the soup gently if necessary, then ladle it into bowls.
Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1506 mg | 32% | |
*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.
