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