Paleo Pumpkin Soup




10 oz. of vegetable stock

3 oz. of coconut milk

1/2 cup of apple sauce 

4 tsp of apple cider vinegar

1/2 pumpkin (hokkaido),peeled, deseeded and chopped into chunks

1 onion, finely chopped

2 tbsp of fresh ginger, chopped

pepper & salt

2 tbsp of oil

pumpkin seed oil

pumpkin seeds



  1. Heat oil in a large saucepan.
  2. Add onion and ginger, cook until tender.
  3. Add pumpkin in the pan and carry on cooking for 10 minutes, stirring occasionally until it starts to soften and turn golden.
  4. Pour vegetable stock and coconut milk into the pan.
  5. Bring to the boil, then simmer for 20 minutes or until the pumpkin is soft.
  6. Puree with a hand blender until you have a smooth texture.
  7. Add the apple cider vinegar and the apple sauce.
  8. Season with salt and pepper.
  9. Serve with coconut milk, pumpkin seed oil and pumpkin seeds on top. Enjoy!


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