• Amy Lippert, NTP

Creamy Paleo Curried Pumpkin Soup

Updated: a day ago

This silky and pretty much perfect pumpkin soup recipe is a tantalizing combination of warm spices, sweet pumpkin and rich coconut cream.

Thickened with raw cashews this Paleo and Whole30 friendly soup is sure to be a fall favorite!!

Best Pumpkin Soup Recipe

Creamy Paleo Curried Pumpkin Soup

1 Medium Sugar Pumpkin (about 4 cups of purée), roasted

1 Tbsp Coconut oil

1 Onion, sliced

1 Shallot, sliced

4 Cloves Garlic, chopped

1” Piece Ginger, finely chopped

1” Piece of Turmeric, chopped

1 cup Raw Cashews

4 cups Unsalted Broth or Stock

1 Tbsp Coarse Sea Salt

1 tsp Black Pepper

2 tsp Curry Powder

1 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

1/2 cup Coconut Cream, not the water


For the Pumpkin (this can be made in advance):

Preheat oven to 375

Halve pumpkins and scrape all the seed and stringy flesh out (save the seeds to make Roasted Pumpkin Seeds)

Place pumpkins flesh side done onto a parchment lined baking sheet and bake for 45-60 minutes until flesh is tender and soft.

For the Soup:

În a large pot or dutch oven over medium heat sauté coconut oil and onion for 3-4 minutes. Add shallot and garlic and cook 1-minute.

Add pumpkin, broth, cashews, salt, pepper, ginger, turmeric and spices, cover, reduce heat to low-medium and simmer 20-25 minutes. Stir in coconut cream until fully incorporated.

Carefully transfer soup to a high-speed blender (I tried my immersion blender, but the consistency wasn't as creamy as I wanted) making sure not to overfill! Blend on high-speed for 60-seconds until smooth and creamy. I blended the soup in 2 batches so I transferred the soup to a new pot to blend the second half, bit of a nuisance, but totally worth it!!

Top with some coconut cream and pumpkin seeds, serve immediately and enjoy!

Roasted Pumpkins for Curry Pumpkin Soup

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

13 views0 comments

Recent Posts

See All