Fall is here and there is nothing I love more than the taste of pumpkin -- anything!!! From pumpkin spice lattes to pumpkin butter, I love it all! And so does my hubby!! :-)
Since going paleo(ish) to combat some chronic pain, I have had to find work arounds for many of my favorite dishes - Pumpkin is no different.
I had an amazing recipe for pumpkin soup that I followed when I was eating dairy - however, now we must find a new one!
I came across the PaleoBlocks website while looking for Pumpkin soup recipes. The author used coconut milk (canned) rather than sour cream or heavy cream. So I thought I'd give it a whirl - with my own spin.
Ingredients:
2 medium carrots chopped
1 bell pepper, seeded and chopped
1 medium onion chopped
1 tbsp extra virgin olive oil -- you can also use coconut oil.
1 15oz canned 100% pumpkin
1 13.5 oz canned unsweetened coconut milk
1-2 cups of chicken stock/broth or bone broth if you have it made
salt & pepper to taste (sea salt or kosher are better)
1/2 teaspoon(ish) ground ginger
2 medium carrots chopped
1 bell pepper, seeded and chopped
1 medium onion chopped
1 tbsp extra virgin olive oil -- you can also use coconut oil.
1 15oz canned 100% pumpkin
1 13.5 oz canned unsweetened coconut milk
1-2 cups of chicken stock/broth or bone broth if you have it made
salt & pepper to taste (sea salt or kosher are better)
1/2 teaspoon(ish) ground ginger
Directions:
Cook carrots, pepper and onion in hot oil over medium heat (about 5 minutes) or until vegetables are tender. In a separate bowl, combine pumpkin, coconut milk and broth. Stir in salt, pepper and ginger. Put some of the pumpkin mixture into the pot with carrots, pepper and onion. Use a food processor to puree veggies. Put pureed mix and rest of pumpkin mix back into the pot and heated through.
Cook carrots, pepper and onion in hot oil over medium heat (about 5 minutes) or until vegetables are tender. In a separate bowl, combine pumpkin, coconut milk and broth. Stir in salt, pepper and ginger. Put some of the pumpkin mixture into the pot with carrots, pepper and onion. Use a food processor to puree veggies. Put pureed mix and rest of pumpkin mix back into the pot and heated through.
This soup has a delicious soft taste of pumpkin - and to me, the bell pepper (I used red) gave it a nice simple but subtle sweet taste. Amazing. I actually like this recipe better than the one I used to use with dairy!
*****NOTE: feel free to use regular milk in place of the coconut milk, if you'd prefer. Also, if you omit the bell pepper that's totally fine. I've actually made this recipe with JUST pumpkin puree, chicken stock & coconut milk with some added salt, pepper and ginger and it was JUST fine. Play with it and see what you like!! Taste test along the way too! ;-)
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