Creamy Paleo Autumn Soup
Note: Serves 2 as a meal, 4 as a first course.
- 3 tbsp. Butter (preferably grass-fed)
- 1 tbsp. Coconut oil
- 1 Small onion, chopped
- 1 lb. Pumpkin or orange veggie(s) of your choice, peeled and cut into 1/2 inch cubes (carrots, butternut squash, sweet potatoes, or even cooked red lentils). Or you can “cheat” with a 15 oz. can of pureed pumpkin.
- 1 1/2 tsp. Freshly grated ginger
- 1 tsp. Ground cumin or to taste
- 1 1/2 tsp. Turmeric powder
- 1/4 tsp. Cayenne powder (or season to taste)
- 2 cups Chicken or vegetable stock
- 1 cup Unsweetened coconut milk or coconut cream
- 1 tsp. Sea salt (or to taste)
- Juice and grated zest of one lime
- Freshly ground black pepper to taste
3 tbsp. toasted coconut, 3 tbsp. chopped cilantro, or 1/8 cup finely chopped and toasted nuts of choice
- Sauté onion and all veggies in oil and butter with herbs and spices until veggies are softened, 7 to 10 minutes. If using pumpkin puree, add only after onion is soft.
- Add stock and cook until the veggies are quite soft. Remove from heat and puree with an immersion blender (or allow to cool enough to use a regular blender). If you are using pumpkin puree you may skip this step if you don’t mind a bit of texture from the onions. Return to pot and bring to a simmer.
- Add coconut milk slowly, stirring until well blended and hot (not boiling).
- Finish with lime and zest, pepper, and more salt if needed.
- Serve in bowls and garnish with coconut, cilantro, or nuts (optional).
For a full meal, serve with keto crackers (recipe below) and cheese, or make cheese toast with gluten-free or keto-friendly bread of choice. Or, a mixed greens salad is a paleo-friendly option to round out the meal.