Paleo Pumpkin Soup

It’s fall and to me that means pumpkin everything! I have a few paleo pumpkin recipes for you this month. Today is my second attempt at this dish. Going paleo does not mean giving up soups. As the weather gets cooler I start turning to the comfort of a hot bowl of soup. Today I’m going to successfully combine the two to make  pumpkin soup. I’m happy I decided to give this dish another try.  Let me show you one more pumpkin dish you need to enjoy.

If at first you fail

Many months ago I though that making a paleo pumpkin soup sounded like a great idea. I decided that I would dump in a can of pumpkin puree and a can of coconut milk and willy nilly tosh in some spices. What I ended up with was a thick glob of toxic waste. Completely inedible. I threw away the entire batch after a few bites. I’m not afraid to mess up and call something a failure. Some failures are worth revisiting this was one.

Getting a little help

I decided this time to get a little help via google and see if there was a recipie to base my on. I found one quickly on a really cool looking site called Fast Paleo. I made some pretty liberal changes to their recipie to suit my taste and what I had in the pantry. Maybe one day I’ll try they’re version.

Paleo Pumpkin Soup

The first ingredient is two tbsp of butter. If you not using any dairy at all replace with coconut oil. If you are using fresh onnion and garlic add it to the butter to infuse it’s flavors. If not move on to the next step.

Next I added one can of pumpkin puree. Stir it to combine with the melted butter. Add in a bouilion cube next. I was out of homemade ones so I used a store bought one. You can use either chicken or beef, I went with chicken. To pumpkin I added 1 1/2 cups of water.

Next I added 2 cups of Trader Joe’s unsweetened coconut milk. This I think was a big difference in the consistency. This is the stuff I usually use for my coffee and is not as thick as the canned coconut milk. I would recommend suing this type of coconut milk over a can. Also as a side note is mixes in coffee much better.

For seasoning I used 1 tbsp of garlic powder, 1 tbsp of onion powder salt and pepper to taste. I tried to keep the seasoning simple on this batch.  Keeping it simple proved to be a good idea.

Taste

I wanted to compare this to any other soup I’ve ever had. I wanted to but I can’t. I have never tasted a soup even close to this. It turned out very creamy and mildly pumpkin flavored. Pumpkin doesn’t have a powerful flavor by itself. The taste most people call pumpkin is really the pumpkin pie spice. Which I added to my first batch and is gross in soup form. I planed on making this soup, tasting it to be able to write about it and put the bowl in the fridge.  I have been eating it this entire time I’ve been typing. I is freaking delicious. I can only think of one thing to add to this. Garnish with bacon crumbles. Which I will be doing tomorrow. At this time this has become my new favorite soup.

Have you ever made anything unusual with pumpkin? If so or if you try this recipe let me know in the comments what you think.

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