Simple Paleo Pumpkin Soup

pumpkin soup Pumpkin soup is loved by everyone. This paleo version has a hint of chilli and is delicious. Enjoy x M


Simple Paleo Pumpkin Soup
A simple pumpkin soup perfect for winter or those colder evenings
Paleo Princess:
Cuisine: Modern Australian
  • 6-7 cups of Chicken Stock
  • 1 kg of cubed jap (kent) pumpkin
  • 2 teaspoons fish sauce
  • ½ teaspoon dried chilli seeds
  • 1 400ml can of coconut cream
  • 2 tablespoons arrowroot powder *optional
  • cracked pepper to taste
  1. Cut off the rind of the pumpkin and slice pumpkin into large cubes
  2. Place the chicken stock in a large pot on the stove, add the pumpkin pieces.
  3. Allow mixture to boil and reduce heat to simmer until pumpkin is soft.
  4. Remove from the heat and allow to cool
  5. Add the dried chilli and fish sauce and coconut cream.
  6. Use an immersion blender to mix until smooth (or process soup in batches using a food processor).
  7. If the soup needs thickening, return soup to pot and add arrowroot powder and stir until soup starts to thicken or until it starts to boil then remove from heat.
  8. Add a little cracked pepper to taste
When choosing the jap/kent pumpkin, pick one that has deep orange coloured flesh. Because the more orange the flesh – the more delicious the dish!