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Tandoori Pumpkin Soup (AIP, Paleo)

  • Author: Michele Spring
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: 2-3 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: AIP, Paleo, Indian

Description

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)


Scale

Ingredients

  • 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 Milk 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

Instructions

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.


Notes

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

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