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Cream of Pumpkin Soup

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Soup
Cuisine: American, Dairy-free, Paleo, Vegan, whole30
Keyword: pumpkin soup
Servings: 10
Calories: 1771kcal
Author: Angie

Ingredients

  • 1 large pumpkin
  • 1 1/2 onions
  • 4 leeks
  • 2 parsnips
  • 1/2 stalk of celery
  • 6 cloves garlic
  • 4 vegetable bouillon cubes from Rapunzel, or chicken broth
  • 2 tbsp garlic powder
  • 2 tbsp onion granulated
  • 2 tbsp basil
  • 1/2 tbsp black pepper
  • 1 tbsp thyme
  • 1 tbsp turmeric
  • 1/2 tbsp smoky paprika
  • 1 can coconut milk
  • salt to taste
  • 2 tbsp apple cider vinegar
  • 1 box turkey bacon if you want for garnish
  • 1/2 box fresh sage (around 4 T)

Instructions

  • Wash all vegetables
  • Roast pumpkin at 425 F for 40 min
  • Remove the pumpkin from the oven and remove the skin along with the seeds and cut it
  • Cut all vegetables - it doesn’t matter how you cut them, because you are going to blend them
  • Brown onion, leek and garlic with 2 T avocado oil
  • Add other vegetables
  • Add water
  • Add bouillon
  • Cook for 3 h
  • 1 hr before the end of cooking time, add all spices
  • Add coconut milk
  • Add vinegar
  • Take the soup off the stove, let cool and blend, either using an immersion blender or vitamix.
  • Garnish with spiced pumpkin seeds.

Nutrition

Calories: 1771kcal | Carbohydrates: 251g | Protein: 38g | Fat: 86g | Saturated Fat: 74g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 8066mg | Fiber: 37g | Sugar: 75g | Vitamin A: 122323IU | Vitamin C: 255mg | Calcium: 816mg | Iron: 39mg