Pumpkin Soup

Oh pumpkin... how we love you! Fall is almost here, and even though it's 100 degrees outside in this south Texas heat, we're ready for all things pumpkin! 

Pumpkin is fantastic both savory and sweet. This recipe captures just how delicious pumpkin can be in a savory soup. I paired it with our flavor Mother's, because it brings this into the category of a nice light soup before a meal, or on its own.

Pumpkin is high in Vitamin A, antioxidants, fiber, and full of beta-carotene, which is good for your skin! But, pumpkin more than just a pretty face, it is a powerhouse of vitamin A, in fact 1 cup has 245% of the recommended daily intake for vitamin A. Vitamin A is important for eyes, immune system, lungs and much much more, but it is also one of the ONLY things we’ve been able to discover that treats colon cancer! Vitamin A is fa soluble so make sure you eat pumpkin smothered in ghee or purred with full fat coconut milk (like in this recipe) and your body will do the rest!

I hope you enjoy this little bit of fall with our soup!

Paleo Pumpkin Soup

Serves 6 | 110 Calories | 7.5g Fat | 4g Protein | 5.1g Carb | 1.4g Fiber | 

You'll Need: 

  • 15 ounce can pumpkin puree (not pumpkin pie filling!)
  • 1 can coconut cream (only the solids)
  • 1 jar Mother's
  • 1/4 tsp nutmeg
  • 10 leaves fresh sage, chopped
  • 2 tbs coconut oil or ghee
  • 1 teaspoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • Salt and pepper, to taste 

In a medium saucepan on medium-low heat, add in the butter, ginger and garlic and sweat for 1-2 minutes, or until fragrant.

Next, add in the pumpkin puree, heavy cream, salt & pepper, and Mother's. Mix well, and allow to come up to a gentle simmer, about 5-7 minutes.  

Turn the heat to low, add in the fresh sage and thyme, and cover with a lid, checking on it every few minutes and stirring. Cook for 15 minutes.

Serve with toasted pumpkin seeds or fried sage leaves.