Creamy Pumpkin Soup With Indian Spices
When autumn shows her glorious colors, we think of all things pumpkin, and this soup is no exception. It's a hearty, warming, and aromatic soup perfect for the cooler days. It's also fabulous the next day, after the spices have had time to meld and mingle, enhancing the flavors even more.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 20 min • Cook time: 25 min • Yield: 4 servings
Ingredients
- 1 tablespoon coconut oil, ghee, or pasture-raised butter
- 1 medium onion, diced (about 1 1/2 cups)
- 2 garlic cloves, minced
- 2 celery stalks, roughly chopped
- 1-inch piece fresh ginger, peeled and minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon red pepper flakes
- 2 (15-ounce) cans pumpkin (not pie filling), or about 4 cups roasted pumpkin
- 4 cups homemade chicken bone broth or Dr. Kellyann's Liquid Chicken Bone Broth, OR 4 packets powdered Bone Broth and 32 ounces of water
- 1 (15-ounce) can unsweetened full-fat coconut milk
- 1 1/2 teaspoons Celtic or pink Himalayan salt
- 2 tablespoons toasted pumpkin seed, for garnish (optional)
Directions
In a large stockpot, melt coconut oil over medium heat. Add onion, garlic, and celery, and sauté for 3 to 5 minutes, until onions are translucent. Add ginger, cumin, coriander, cardamom, and red pepper flakes. Cook for about 5 minutes, or until spices are fragrant.
Add pumpkin and bone broth, and bring to a simmer. Reduce heat to low and let simmer for 15 to 20 minutes.
Puree mixture until smooth. (Please use caution when blending hot liquids!) Return mixture to stockpot, stir in coconut milk, and warm through. Add salt and pepper and taste to adjust the seasoning. Serve immediately. Garnish with a few toasted pumpkin seeds (if using).
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
- Cleanse and Reset
- 80/20 Maintenance/Bone Broth Lifestyle
