Pumpkin Soup

2011-10-08
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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1. Heat large pot, melt cooking fat and cook onion until soft. Add garlic and cook another minute.
2. Add chopped pumpkin and sweet potatoes and cook for several mins (or cook sweet pots and add puree after)
3.Add stock, season with S&P, bring to a boil and let simmer for about 25 min until flesh of potatoes/pumpkin are tender
4. Stir in coconut milk and use blender/immersion blender to consistency of puree
5. dashes of nutmeg or cinnamon can be added if you have them
6. serve hot with extra splash of coconut milk on top of each bowl

Ingredients

  • 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

Method


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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Recipe Comments

Comments (8)

  1. posted by Tasha on October 8, 2011

    What size can of pumpkin? 16 or 28 oz?

  2. posted by kyheath88 on October 8, 2011

    it says 796ml on the can I used

  3. posted by Maria on October 22, 2012

    This recipe is excellent. One of my favorite Paleo recipes. Thank you for sharing it.

  4. posted by Kaylee on October 23, 2012

    You are welcome Maria! About to make a large fall batch myself :)

  5. posted by Colleen Taylor on November 5, 2012

    This was delicious! Instead of cinnamon & nutmeg I spiced it up with some creole seasoning. Yum!!

  6. posted by bootsi82 on February 6, 2013

    I added a bit of applesauce at the end to sweeten it up, and I was amazing

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