Pumpkin Soup

prep time:20 min
cook time:25 min
ready in:45 min
Paleo and Crossfitter since 2010. Studying to become a nurse, hopefully western medicine will see some big changes or I can do my part. If I continue my schooling to the highest degree I can join the Paleo physician's network and this is a long term goal of mine. :)
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  • 2 tbsp cooking fat
  • 1 chopped onion
  • 1 minced garlic clove
  • 1 1/2lb pumpkin flesh, roughly chopped (or can of pumpkin puree)
  • 2 medium sweet potatoes, peeled, roughly chopped
  • 4 cups fresh chicken or beef stock
  • 1 cup full-fat coconut milk
  • sea salt and fresh black pepper to taste
  • Heat large pot, melt cooking fat and cook onion until soft. Add garlic and cook another minute.
  • Add chopped pumpkin and sweet potatoes and cook for several mins (or cook sweet pots and add puree after).
  • Add stock, season with S&P, bring to a boil and let simmer for about 25 min until flesh of potatoes/pumpkin are tender.
  • Stir in coconut milk and use blender/immersion blender to consistency of puree.
  • Dashes of nutmeg or cinnamon can be added if you have them.
  • Serve hot with extra splash of coconut milk on top of each bowl.