Pumpkin is one of our favourite vegetables.  And we LOVE pumpkin soup. Some foods are just made to be eaten on cold winter’s days and a piping hot (or for Chef Dom just warm) bowl of pumpkin soup is surely one of these!   This variation is a little different from the usual in that it’s made with a base of tomato which ups the vegetable intake and gives and extra depth to the dish.

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Paleo Pumpkin Soup
 
Author:
Recipe type: Soup
Type of food: Paleo
What you need:
  • 1 Tbsp coconut oil (or unsalted butter or ghee)
  • 3 cups cooked pumpkin (or pumpkin puree)
  • 2 cups chicken broth (depending on how thick you would like the soup)
  • 1½ cups cooked tomatoes (or 1 can of tomatoes)
  • ½ cup of coconut cream (or milk)
  • 1 medium white onion, diced
  • ½ tsp ground nutmeg
  • 1 tsp dried thyme
  • Pinch of salt and pepper
  • Fresh basil to use as garnish (optional)
  • Extra broth to make the soup thinner (and go further) if preferred.
What to do...
  1. (Previously bake your pumpkin in the oven - 180 degrees for approximately 40 minutes and then remove skin once cooled and cut into pieces - or you can use canned pumpkin puree.)
  2. Add the cooked pumpkin, tomatoes to a food processor and blend to a puree.
  3. Melt the oil in a stockpot over medium heat. Add the onion and saute for 2 minutes until translucent. Add the nutmeg, thyme and pinch of salt and pepper and cook for another minute or so.
  4. Add the pureed pumpkin, tomato and broth to the pot and stir to combine. Bring mixture to a simmer, and then reduce heat and let simmer for about 10 minutes stirring often.
  5. Add coconut cream and mix to combine and heat through.
  6. Season to taste with salt and pepper and garnish with fresh basil.
  7. Add extra broth if you prefer the soup to be less thick.