Paleo Pumpkin Soup

Perfect for fall, this pumpkin soup is nourishing, warm and full of flavor. Our Original Paleonola makes a perfect, crunchy and textured topping for this creamy soup.

Ingredients

• 2-3 tablespoons oil
• 2 small-medium size pumpkins (or 2 cups pumpkin purree)
• 2 shallots, chopped
• 2 cups chicken broth
• 3 cloves garlic, minced
• 1 cup coconut milk
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• salt and pepper, to taste
• Original Paleonola, for topping

Directions

1. Preheat oven to 350.
2. If using fresh pumpkins, slice in half, remove seeds and lightly rub with 1 tablespoon oil.
3. Once the oven is hot, place the pumpkins face down on a parchment lined baking sheet and bake for 45 minutes or until tender.
4. While the pumpkin is cooking, prepare the rest of the soup.
5. In a large saucepan, add remaining 2 tablespoons of oil and heat on medium.
6. Once hot, add chopped shallots and cook for 1-2 minutes until almost translucent and then add garlic.
7. Cook for another minute and then add remaining ingredients.
8. Bring to a simmer and add pumpkin.
9. Remove from heat and carefully add mixture into a high powered blender (or use an immersion blender) to blend the soup and make it creamy.
10. Return soup to saucepan and cook on medium low for 5-7 minutes. Add salt and pepper to taste.
11. Top with Original Paleonola and serve.