Paleo Curried Pumpkin Soup
Published Aug 26, 2021
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This delicious Paleo Curried Pumpkin Soup is full of robust fall flavors, fresh produce, and clean ingredients.
Paleo Curried Pumpkin Soup
Ingredients
- 1 (3-pound/1.4-kilogram) sugar pumpkin
- 3 tablespoons plus 1 teaspoon (50 mL) extra-virgin olive oil,, divided
- ¾ teaspoon (4.5 g) kosher or fine sea salt, , plus more to taste
- ¼ teaspoon (0.6 g) freshly ground black pepper, , plus more for the seeds
- 1 tablespoon (6 g) cumin seeds
- 1 yellow onion, , diced
- 1 carrot, , diced
- 6 cloves garlic, , chopped
- 1-inch knob ginger, , peeled and chopped
- 2 tablespoons (14 g) ground coriander
- 1 teaspoon (3 g) ground turmeric
- 1 teaspoon (2.6 g) ground cinnamon
- ½ teaspoon (1.1 g) ground nutmeg
- ½ teaspoon (0.9 g) cayenne pepper
- 4 cups (1 L) low sodium vegetable stock
- 1 (14-ounce/398-milliliter) can coconut milk
- 2 tablespoons (30 mL) honey
- ½ cup (30 g) fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F.
- Cut the pumpkin in half and remove the inner membrane and seeds, reserving the seeds. Slice the pumpkin into 1-inch thick wedges.
- Spread the pumpkin wedges out on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil on top and season the wedges with sea salt and pepper. Roast for 1 hour or until extremely tender.
- Meanwhile, remove any membrane from the seeds by rinsing them in a colander, then dry them well on a paper towel.
- In a small bowl, toss the seeds with 1 teaspoon olive oil and a small pinch of salt and pepper. Spread the seeds out on a baking sheet in a single layer. Roast for 15-20 minutes, tossing occasionally, until golden brown.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium high heat. Add the cumin seeds and toast until slightly browned and fragrant, about one minute.
- Add the onion, carrot, and sea salt to the pot and sauté until the vegetables are tender, about 5 minutes. Stir in the garlic, ginger, coriander, turmeric, cinnamon, nutmeg, and cayenne pepper. Cook until fragrant, about 1-2 minutes.
- Add the roasted pumpkin wedges and pour in the stock. Bring to a gentle simmer for 5-10 minutes.
- Puree the soup using a hand blender, or working in batches with a standard blender.
- Return the soup to low heat and stir in the coconut milk and honey. Add water as needed to reach a thinner consistency, and season with more sea salt to taste. Cook for a few minutes until heated through.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.
Nutrition
Calories: 253kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 13gSodium: 940mgPotassium: 1053mgFiber: 3gSugar: 15gVitamin A: 21514IUVitamin C: 25mgCalcium: 100mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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