Ready for the best pumpkin soup recipe ever? A bowl of this thick and creamy soup spiced with turmeric will warm your body and soul.

Naturally gluten-free and full of healthy antioxidants, this pumpkin soup can even be made vegan, too!

Begin by cutting the pumpkin in half and roasting. I like to use the kabocha variety, but any type of starchy pumpkin will suffice. You’ll want about three cups of mashed pumpkin in total.

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While the pumpkin is roasting, sauté onions and garlic in a large skillet until tender, then add turmeric, bay leaves, and chicken or vegetable stock to the skillet. Let the ingredients simmer for 10 to 15 minutes for the flavors to blend together.

Once the pumpkin is roasted, scrape out the flesh and carefully transfer it to the skillet. Mix with a wooden spoon and let the ingredients simmer for another 10 minutes.

Finally, process the soup in an electric blender until you get a thick, creamy mixture. Return the mixture to the skillet to warm it up, mixing in some coconut cream to boost the flavor. Ladle the soup into bowls, top with pumpkin seeds, and serve!

Tip: If you don’t have fresh pumpkin available, you can also use organic canned pumpkin purée – just make sure it’s 100% pumpkin with no added sugars or preservatives.

Felicia Lim

How To Make The Best Pumpkin Soup Ever

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Total time:1 hr
10 mins

Cook Time: 1 hr 1 hour

Prep Time: 10 mins 10 minutes

Serves:4

How To Make The Best Pumpkin Soup Ever

Recipe by: Felicia Lim

Ready for the best pumpkin soup recipe ever? A bowl of this thick and creamy soup spiced with turmeric will warm your body and soul.

Tools

• Baking tray
• Large skillet
• Wooden spoon
• Blender

Ingredients

• 1 medium kabocha pumpkin (or 3 cups organic pumpkin purée)
• 1 large yellow onion, diced
• 3 large garlic cloves, minced
• 2 t turmeric
• 2 bay leaves
• 4 cups chicken bone broth
• 2 T full-fat coconut cream
• Salt, to taste
• Pumpkin seeds, for topping

Instructions

• Preheat oven to 400°F.
• Cut the pumpkin in half and place halves skin-side down on a baking tray. Roast for 45 minutes, or until fork tender.
• While the pumpkin is roasting, sauté the onions and garlic in a large skillet until the onions are tender and translucent (about 10 minutes).
• Add the turmeric, bay leaves, and stock, and let the ingredients simmer for 15 minutes on low heat.
• When the pumpkin is done roasting, scrape out the flesh with a spoon or fork and add the flesh to the skillet. Mix well and simmer for another 10 minutes.
• Transfer the ingredients to a blender; blend for 20 to 30 seconds, until you get a thick and creamy mixture.
• Return the mixture to the skillet over medium-low heat, mix in the coconut cream, and then add salt to taste.
• Divide the pumpkin soup evenly between bowls, top with pumpkin seeds, and serve.

Looking for Paleo ingredients? Here are a few we’d recommend:
Turmeric (Healthworks)
Chicken bone broth (Kettle & Fire)
Coconut cream (Native Forest)

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