Paleo Soup Recipes: Pumpkin Soup

Paleo Soup Recipes:

Pumpkin Soup

This is a perfect paleo soup recipe for any pumpkin lover. It is filling, delicious, full of nutrients, low on calories and can help warm you up on any cool day. The soup is smooth and has a creamy texture even though there is no cream added.

Pumpkin soup works perfectly as a side dish for any holiday dinner this fall. It is best to puree a fresh pumpkin to make this dish but alternatively canned pumpkin puree (solid pack pumpkin) can be used as well. Consuming pumpkin and its seeds helps boost your vision, lowers blood pressure, improves heart health, makes you sleep better and helps make the immune system function properly.

Ingredients:

2 ½ cups pumpkin, cubed
2 cloves garlic, minced
½ teaspoon cinnamon
1 onion, sliced
½ teaspoon pepper
2 cups chicken stock or vegetable stock
¼ teaspoon nutmeg
1 tablespoon oil of choice (olive, avocado, or coconut)
½ teaspoon salt

Directions:

1. Roast pumpkin and pumpkin seeds.
2. Set a pot over medium heat and add in oil of your choice. Add garlic and onion to the pot and sauté for about 5 minutes.
3. Add in the pumpkin and rest of the spices and mix.
4. Pour chicken stock into the pot until the pumpkin is just about covered.
5. Let the mixture come to boil and then immediately reduce heat. Cover the pot and let the mixture simmer for about 8 to 10 minutes more or until the pumpkin has softened.
6. Transfer the mixture to a food process and process until smooth.
7. Add in more salt or pepper if required. Garnish with pumpkin seeds and serve in bowls.

Save Print Paleo Soup Recipes: Pumpkin Soup Author: CavemanDietBlog.com   Ingredients

• 2 ½ cups pumpkin, cubed
• 2 cloves garlic, minced
• ½ teaspoon cinnamon
• 1 onion, sliced
• ½ teaspoon pepper
• 2 cups chicken stock
• ¼ teaspoon nutmeg
• 1 tablespoon oil of choice (olive, avocado, or coconut)
• ½ teaspoon salt

Instructions

1. Roast pumpkin and pumpkin seeds.
2. Set a pot over medium heat and add in oil of your choice. Add garlic and onion to the pot and sauté for about 5 minutes.
3. Add in the pumpkin and rest of the spices and mix.
4. Pour chicken stock into the pot until the pumpkin is just about covered.
5. Let the mixture come to boil and then immediately reduce heat. Cover the pot and let the mixture simmer for about 8 to 10 minutes more or until the pumpkin has softened.
6. Transfer the mixture to a food process and process until smooth.
7. Add in more salt or pepper if required. Garnish with pumpkin seeds and serve in bowls.

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