Paleo Pumpkin Soup
Perfect for fall, this pumpkin soup is nourishing, warm and full of flavor. Our Original Paleonola makes a perfect, crunchy and textured topping for this creamy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at paleonola.com.
Cooking tools:
- Blender
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2-3 tablespoons oil
- 2 small-medium size pumpkins (or 2 cups pumpkin purree)
- 2 shallots, chopped
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- salt
- pepper
- Original Grain Free Granola, for topping
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