Name: Paleo Vegan Pumpkin Soup
Total time: 30 min
Ingredients: 2 tbs extra virgin olive oil; 1 onion diced; 3 stalks celery, diced; 2 large carrots, diced; 1 small head cauliflower, cut into pieces; 2 tsp dried sage; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1/2 tsp salt (more to taste); 4 cups organic free range chicken broth (vegan, sub vegetable broth); 15 oz pumpkin puree (unsweetened); 15 oz organic coconut milk (full fat)

I have been waiting to make this paleo pumpkin soup all season and I finally did. I absolutely love pumpkin soup. There is something so comforting about sitting down to a warm bowl of pureed soup when the weather cools down. I add a bit of sage to really make it feel like fall.

Instead of cream or half and half for creaminess, I use coconut milk. And instead of potatoes or flour for thickener, I use cauliflower. Better yet, it only takes about 30 minutes to make and is pretty much acceptable on any dietary restrictions since it is gluten free, grain free, sugar free, vegan and autoimmune friendly. To me this is the perfect lunch.

Since pumpkin recipes are all the rage this fall, let’s talk about pumpkin. Usually we gorge on it during the fall and neglect it the other 10 months, am I right? LOL.

Pumpkins 101

Pumpkins have been grown in North America for over 5,000 years. Did you know they are not a vegetable but considered a fruit? Yup, pumpkins are a fruit and there are 4 main types.

Pepo, usually used to carve jack o’ lanterns on Halloween night
Maxima, giant pumpkins usually grown for pumpkin contests
Mixta, used as decorations
Moschata, used for making canned pumpkin puree

Nutrients in Pumpkins

Pumpkins are actually loaded in beneficial nutrients such as

Fiber
Vitamin A
Riboflavin
Vitmin C
Potassium
Phosphorus
Magnesium
Vitamin E
Thiamin
Niacin
Vitamin B6
Folate
Iron

The bright orange color indicates their richness for the phytonutrient beta carotene, which converts to vitamin A in our bodies and assists us with our vision, lowers the risk of certain cancers, reduces the risk of heart disease, slows down the signs of aging (aka wrinkles).

Who knew this favorite fall treat was so healthy for our bodies?

Ready to make a batch of this delicious paleo pumpkin soup? I sure am!

Paleo Vegan Pumpkin Soup

Gluten Free, Vegan, Dairy Free, Paleo, AIP, Whole 30 Friendly

Print Recipe Pin Recipe

Total Time 30

Course Soup

Servings 4 people

Ingredients

2 tbs extra virgin olive oil
1 onion diced
3 stalks celery, diced
2 large carrots, diced
1 small head cauliflower, cut into pieces
2 tsp dried sage
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt more to taste
4 cups organic free range chicken broth vegan, sub vegetable broth
15 oz pumpkin puree unsweetened
15 oz organic coconut milk full fat

Instructions

In a large stock pot, saute onions, celery and carrots in oil until soft.
Add cauliflower, pumpkin, chicken broth and seasonings. Bring to a boil. Cover and simmer 20 minutes or until cauliflower is tender.
Place in blender and blend until smooth (make sure there is a steam vent on your blender).
Place back in the stockpot. Stir in coconut milk. Adjust seasonings and enjoy!