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Tandoori Pumpkin Soup (Paleo, Whole30, AIP)

Author: Michele
Servings: 2 Servings
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! (Paleo, Whole30, AIP)
NOTE: This serves 2-3 people
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 1 stalk Celery (diced)
  • 1/2 medium Yellow Onion (diced)
  • 1 clove Garlic (minced)
  • 1 13.5 oz can Canned Pumpkin (or 2 cups cooked pureed pumpkin, squash, or sweet potato)
  • 2 cups Chicken, Beef, or Veggie Stock
  • 13.5 oz can Coconut Milk (or 1.5 cups homemade Coconut Milk or Tigernut Milk or Sweet Potato Milk - or more stock)
  • 1 tsp dried Ginger
  • 1/2 tsp dried Turmeric
  • 1/4 tsp Cinnamon
  • pinch ground 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.
Course: Soup
Cuisine: Indian
Diet Gluten Free
Keyword: AIP, dairy free, gluten free, nightshade-free, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !