Canned pumpkin makes this creamy soup easy and delicious. With just a hint of spice, it’s perfect for cool weather. Coconut cream adds dairy free creaminess and richness to this velvety soup.
Coconut Pumpkin Soup
- 2 tbsp olive oil
- 1 Onion diced
- 1 clove garlic minced
- 1/2 tsp Ground ginger
- 1/4 tsp Cinnamon
- 1 tsp fresh thyme
- 1 15 oz can Pureed pumpkin
- 2 cups Chicken broth
- 1 14 oz can Coconut milk chilled
- roasted pistachios for garnish
- Sea salt to taste
- fresh ground pepper to taste
In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until softened.
Add the seasonings, and cook for another minute. Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.
Scoop the coconut cream off the top of the coconut milk and add the milk to the pot. Season with salt and pepper and simmer until heated through.
Serve the soup topped with pistachios and a dollop of the reserved coconut cream.
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