I adapted this recipe from Popsugar’s Healthy Pumpkin Soup, editing it to make it heartier and Paleo. This soup is creamy and taste likes it has dairy but lucky for us Paleo-ites, it’s completely dairy-free.
Ingredients:
- 2 cans of organic pumpkin
- 1 cup chopped butternut squash
- 1 medium chopped onion
- ½ tablespoon crushed garlic
- 2-3 cups low sodium chicken or vegetable broth
- 1 head cauliflower
- ½ teaspoon ground allspice
- ½ teaspoon cayenne pepper
- ½ can unsweetened coconut milk
- Salt and pepper to garnish
- Coconut oil
What to do:
Start by roasting the squash. Mix the butternut squash with a bit of coconut oil, just enough to lightly coat the squash. Then place the squash on a pan covered with parchment paper and place in the oven for 20 minutes at 400 degrees.
While that’s roasting, in a large pot, heat ½ tablespoon coconut oil, add the onion and garlic and saute until golden. Add in the two cans of pumpkin, broth (more if you want thinner soup, less if you prefer thicker), allspice and cayenne. Bring to a boil then reduce heat and cover until flavors blend, about 30 minutes. During that time, when your butternut squash has softened, add this into the pot. During your 30 minute wait time, you can work on your cauli rice.
Chop up your cauli florets and place in a food processor. Pulse for 20-30ish seconds, until the florets become rice-like. Then take the rice and place it in a pan with coconut oil. Saute with salt and pepper for a minute or two, until the rice becomes warm and even a little crispy if you like it that way.
After the 30 minute soup simmer, use an immersion blender to make the soup smooth. If you don’t have an immersion blender you can use a regular blender, taking the soup in batches to the blender to mix. Bring the soup to a simmer and add coconut milk until the soup is the desired consistency.
In a bowl, place the cauli rice on the side and then pour in the soup. Mix as you like and enjoy!
