Paleo Pumpkin Soup with Bone Broth and Coconut Milk
Cozy fall sweaters, get ready to meet your match! Curling up with a bowl of this comforting, creamy, spiced pumpkin soup makes heading into the colder months that much easier.
This pumpkin soup recipe is quick, nourishing, and incredibly easy to make — without skimping on flavor. We’ve blended aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug.
This recipe calls for canned pumpkin, but you can also use steamed or baked pumpkin if you have it on hand. If you do go for the canned variety, be sure to find pure pumpkin instead of pumpkin puree (sometimes the labels can be misleading).
If you follow the Paleo diet, you’ll want to leave the sour cream topping out of this recipe. Otherwise, all ingredients are gluten free, keto friendly, and perfect for kicking off fall.
Paleo Pumpkin Soup With Bone Broth and Coconut Milk
Curling up with a bowl of this comforting, creamy, spiced pumpkin soup makes heading into the colder months much easier.
- 1 cup Kettle & Fire Chicken Bone Broth
- ½ cup coconut milk
- 1 can pure pumpkin
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon sour cream optional
- 1 tablespoon pumpkin seeds roasted (optional)
In a large pot over medium heat, add chicken bone broth, coconut milk, pumpkin and spices.
Bring to a boil, then reduce the heat and let simmer for 10 minutes, stirring occasionally.
Serve in small bowls. Garnish with sour cream and pumpkin seeds.
Paleo | Keto | Gluten Free