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Last Updated on November 6, 2019 by Ellen Christian
You will love this savory Paleo pumpkin soup! I always end up having a few pumpkins at Halloween time. Sometimes I pick them up at the farmer’s market. Sometimes neighbors drop off their extras. While I like to keep one for the front porch, I love to cook with them too.
Savory Paleo Pumpkin Soup
I am seeing so many sweet pumpkin recipes online that I decided I needed to find something savory that was Paleo so I could enjoy the pumpkin taste without cheating. If you’re looking for Whole30 pumpkin soup, this one is Whole30 compliant as well.
I’ve made Butternut Squash Soup before so it only stands to reason that it’s possible to make a pumpkin soup too. They’re both winter squashes. I wanted to make sure that this one was paleo so it took a bit of playing around before I got it the way I wanted it to be.
I really enjoyed the paleo version of this soup. Making this paleo pumpkin soup with coconut milk creates the perfect consistency. It’s creamy with the coconut milk but you could always try unsweetened almond milk if you prefer. It just wouldn’t be as thick that way. If you’re not paleo, you can use Greek yogurt or even evaporated milk as the base or go half and half with each.
If you want to save time and you don’t have pumpkin puree already made, you could definitely use a can of pumpkin puree. Just do not use pumpkin pie filling as this is not supposed to be a sweet soup.
Paleo pumpkin chicken soup variation
It’s very easy to turn this savory paleo pumpkin soup into chicken soup. Just add diced, cooked chicken at the end of the recipe process and heat until it’s warmed through. You could even make this after Thanksgiving to use up leftover turkey.
Topping for pumpkin soup
In the past, I would have tossed a handful of crotons on my soup and called it a day. But, since this is a paleo pumpkin soup, croutons are not on the menu. Crumbled bacon bits are a great alternative.
If you want this to be vegan pumpkin soup, try crumbling a meat alternative on top. I have never tried it, so I cannot guarantee it. But, it’s worth a try. Or, you can always scatter pumpkin seeds on top. It will give visual interest and a little bit of crunch.
If you don’t have pumpkin leftover to use, you can make this recipe with butternut squash. Just follow the directions below and use butternut squash in place of pumpkin. The taste will be very similar since they are both hard winter squashes. Let me know if you try it and I can update the recipe.
What seasonings should I add?
I don’t use a lot of seasonings when I cook. I love the way the pumpkin flavor comes through. But, if you want a paleo curried pumpkin soup, you can certainly add curry powder. How much you add will depend on how much you like curry. My personal preference is to add fresh sage. Sage is definitely one of my favorite culinary herbs.
How should I store leftovers?
If you have leftovers of this savory paleo pumpkin soup, you can store it in the refrigerator for three to five days. When you want to reheat it, you can microwave it on low power until it is hot. Or, you can put it in a pan and reheat it over low heat. It tastes just as good the next day. I have never tried freezing this soup before so I am not sure how that would turn out.
For more fall recipes, visit a few of my favorite bloggers:
- 4 Delicious Fall Cocktails by Tools 2 Tiaras
- Quick and Easy Crockpot Chicken Recipe by Controlled Confusion
- Pumpkin Spice Latte by Life with Lisa
- Pumpkin Spice Martini Recipe by Champagne Living
You may also like:
If you’re looking for more paleo recipes, here are a few more of my favorites that you can try. They are perfect for a cold fall or winter day.
- Easy Paleo seafood soup
- How to inject flavor in a turkey
- Easy Paleo apple butter
- Paleo minestrone soup
- 2 cups of chicken broth
- 2 cups of pumpkin puree
- 3/4 cup of full-fat coconut milk (reserve 1 tbsp)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp powdered sage
- 1/4 tsp celery salt or powder
- 2 tbsp cooked bacon, crumbled
- sage leaves for the top
- pumpkin seeds to stir in or top
- Place the broth, pumpkin puree, coconut milk, salt, pepper, sage powder and celery salt in a sauce pan.
- Cook over medium until well blended and it thickens slightly.
- Stir in 1 tbsp bacon crumbles and pumpkin seeds if desired.
- Pour into bowls.
- Stir in a bit of extra coconut milk in each bowl to give it a marbled look
- Top with remaining bacon crumbles and fresh sage leaves, minced
You can use vegetable broth instead of chicken and leave out the bacon to make this vegan.
Amount Per Serving: Calories: 533Total Fat: 37gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 2512mgCarbohydrates: 42gFiber: 13gSugar: 9gProtein: 17g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.