Hello sweet friends I hope you had a wonderful weekend. I love a good fall food or drink don’t you? Right now Pumpkin Spice Lattes are out for me during the elimination phase of the Auto Immune Protocol (AIP) diet. But I did create a delicious Pumpkin Soup Paleo AIP.
Pumpkin Soup Paleo AIP
This soup goes together fast! It has just 8 ingredients and the hardest part is dicing the onion. A recipe card can be found at the end of the post.
Ingredients
- One can of organic pumpkin purée, 15 ounces
- One onion (yellow or white) diced
- One teaspoon of dried ginger (Fresh ginger can also be used.)
- One teaspoon of dried sage (Other spices you prefer can be used.)
- Three cups of chicken or vegetable broth (I used homemade chicken bone broth.)
- One cup of coconut milk (Tigernut milk can also be used.)
- One to two sprays of of avocado oil (1 tbsp of olive oil can also be used.)
- Sea salt to taste.
Instructions
- Add the oil to a stock pot or large pan.
- Place onions in the pot/pan and cook until translucent (about 10 minutes).
- Add the pumpkin purée and stock, bring to a boil and then lower the heat to simmer.
- Pour in the milk, then sprinkle in the spice and sea salt until warmed through
- If needed you can transfer the soup to a blender to purée until smooth.
A Few Notes
You can also substitute the pumpkin with 1 and 1/2 pounds of baby carrots or sweet potato. Cook until tender.
The soup will keep in the refrigerator for one week.
You can also freeze the soup in 1 cup portions in freezer bags or containers for three months. Just simply reheat on the stove or microwave.
It’s so good that I also ate it for breakfast along with an AIP zucchini muffin and some berries.
I hope you enjoy this delicious soup that is perfect for fall.
I’ll see you tomorrow with some fun fall decor.
Laura
Pumpkin Soup Paleo AIP
A delicious soup for any time of the day. Pairs well with fruit, chicken, sausage and more!
Ingredients
- One can of organic pumpkin purée, 15 ounces
- One onion (yellow or white) diced
- One teaspoon of dried ginger (Fresh ginger can also be used.)
- One teaspoon of dried sage (Other spices you prefer can be used.)
- Three cups of chicken or vegetable broth (I used homemade chicken bone broth.)
- One cup of coconut milk (Tigernut milk can also be used.)
- One to two sprays of of avocado oil (1 tbsp of olive oil can also be used.)
- Sea salt to taste.
Instructions
- Add the oil in a stock pot or large pan. Add the onions and cook until translucent (about 10 minutes).
- Add the pumpkin purée and stock, bring to a boil and then lower the heat to simmer.
- Add the milk, spice and sea salt.
- If needed you can transfer the soup to a blender to purée until smooth.
Notes
You can also substitute the pumpkin with 1 and 1/2 pounds of baby carrots or sweet potato. Cook until tender.
The soup will keep in the refrigerator for one week.
You can also freeze the soup in 1 cup portions in freezer bags or containers for three months. Just simply reheat on the stove or microwave.
This looks delicious! I like the idea of switching with carrots or sweet potatoes as well Nothing beats a warm bowl of delicious home made soup! Thank you for sharing. 🙂
This looks like a good one, Laura. I love pumpkin soup and collect recipes of it. The ginger and sage here seem to be extra nice touches — but then I’m a fan of anything with ginger!