Paleo Friendly Pumpkin Cream Soup
Posted by Maria C
Ground Cinnamon, Ginger, Onion, Salt And Pepper, Chicken Broth, Nutmeg, Coconut Oil, Coconut Cream, Garlic Cloves
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Paleo Friendly Pumpkin Cream Soup Recipe
This creamy, comforting pumpkin soup is ideal for a night in. It's paleo-friendly and flavorful, thanks to its simple and wholesome ingredients. The coconut cream adds a luxurious texture and a subtle sweetness that complements the warm spices perfectly.
Ingredients
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pumpkin, small
- 1 onion, chopped
- Season with salt and pepper to taste
- 2 cups chicken broth
- 1/4 tsp ground nutmeg
- 2 tbsp coconut oil
- 1 cup coconut cream
- 2 garlic cloves, minced
Time Needed
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the seeds and strings from the pumpkin and cut it into small pieces.
- 1 tablespoon coconut oil should be drizzled over the pumpkin pieces in a baking dish.
- Roast for 25-30 minutes, or until the potatoes are tender.
- Heat the remaining coconut oil in a large pot over medium heat.
- Cook until the onion and garlic are softened, about 5 minutes.
- To the pot, add the roasted pumpkin pieces, chicken broth, cinnamon, ginger, nutmeg, salt, and pepper.
- To combine, stir everything together.
- Cook for 15 minutes after bringing the mixture to a simmer.
- Puree the soup with an immersion blender until smooth.
- Stir in the coconut cream to combine.
- Simmer the soup for another 5-10 minutes, or until thoroughly heated.
- Serve immediately and enjoy.
Paleo Accessories
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