This delicious AIP pumpkin soup is a nightshade-free, seed-free spiced soup that’s easily made in 15 minutes from a can of pumpkin!. If you’re bored out of your skull with your AIP dishes, this will be just the thing to spice it up! (AIP, Paleo, Whole30)
- 1 Celery Stalk, diced
- 1/2 medium Onion, dicced
- 1 clove Garlic, minced
- 1 x 13.5 oz Canned Pumpkin Puree (or 2 cups cooked pureed pumpkin, squash, or sweet potato)
- 2 cups Chicken, Beef, or Veggie Stock
- one 13.5 oz can Coconut Milk (or 1.5 cups Coconut or Tigernut Milk – or more stock)
- 1 tsp dried Ginger
- 1/2 tsp Turmeric
- 1/4 tsp Cinnamon
- pinch Cloves
- 1/4 tsp dried Fenugreek Leaves
- Sea Salt to taste
Heat the olive oil in a small saucepan. Add the celery, onion, and garlic and cook for several minutes, stirring occasionally, until the onion is translucent.
Transfer the onion mixture into a blender with the rest of the ingredients. Blend for 1 minute, until smooth and creamy.
Transfer back to the sauce pan and heat until desired temperature. Taste for seasoning and add salt if necessary.
Refrigerate for up to a week, or freeze in 1.5-2 cup portions in quart-sized freezer bags and lay flat in your freezer. Reheat on the stove or in the microwave.
Keywords: aip, aip diet, paleo, nightshade-free, dairy-free, gluten-free, breakfast, dinner, lunch, side