Easy Pumpkin Soup (Dairy Free & Paleo)
Pumpkin soup is an all-time favourite of ours. In fact we go way back. As kids, pumpkin soup was a hearty meal we used to look forward to on a chilly winter’s day. Some (good) things never change. We still consider pumpkin soup as simply the perfect, nourishing meal for a cosy night in.
Today we’re reviving this classic – with a paleo spin! While normally made on cream, this easy pumpkin soup recipe uses coconut cream to add richness. We also like to add homemade bone broth for some extra nourishing goodness (read about all the benefits of bone broth here!). But perhaps the best part of this pumpkin soup is that it’s seriously EASY to make (in a blender, yo!) and relatively inexpensive.
For a light meal, enjoy this pumpkin soup as is or feel free to add a protein source (grilled chicken or diced bacon works well!). This recipe serves 2 but the quantities can easily be doubled to feed more!
- 1/2 butternut squash
- 1/2 brown onion
- 3 cloves garlic
- 1/2 can coconut cream
- 1 cup beef stock or homemade bone broth
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon chilli
- 1 bunch fresh coriander
- 1 teaspoon himalayan or sea salt
- Preheat your oven to 180°C fan forced and line a baking tray
- Prepare your veggies by dicing the pumpkin into large cubes, roughly chopping your onion and peeling the garlic.
- Roast the pumpkin in the oven for about 45 minutes, or until cooked through and caramelised (no oil needed!). About 30 minutes later, add your onion and garlic into the oven. Adding these ingredients later prevents burning!
- Meanwhile, start heating your beef stock or bone broth in a small pan.
- Once the veggies are cooked through and your bone broth is brought to the boil, remove from the heat and add to a high speed blender. Also add the coconut cream, spices, salt and pepper – and blend for up to 30 seconds. Tip: We love our Vitamix – but if you don’t own a blender you could also make this in a pot with a stick blender. If you prefer a smoother soup, blend for a longer time. Or if you’re like us (and prefer it a little chunky!) blend for a shorter time.
- Add the fresh coriander and blend again for a few seconds.
- Enjoy while it’s hot! Hint: If you like you’re pumpkin soup extra rich we’d also recommend adding a few drops or truffle oil (seriously, truffle oil will take your soup to the next level) ?
Let us know what you think of this easy pumpkin soup!
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