Paleo Pumpkin Soup made from scratch is always worth making. Most of the recipes call for store bought Pumpkin puree. But I prefer to make everything from scratch and store bought puree may contain some thicken agent or preservatives.
When we say soup, it will eventually have white sauce or any other flours to thicken it. This recipe contains neither gluten nor preservatives.
- 1/2 kg Pumpkin
- 2 tsp Jeera
- 2 tsp Peppercorns
- 1 small Onion
- 7/8 cloves Garlic
- 4 tbsp Butter
- 2 tsp Salt
- 1 tbsp Cream (optional)
- 2 stems Coriander
- Heat a pan with 1 tsp butter. Add jeera, Peppercorns, garlic and chopped garlic. Saute it till onion is pink. Reserve it in a mixer grinder.
- Add remaining butter in same pan and saute chopped pumpkin and add salt, till cooked close it with a lid.
- Grind all together in the mixer, add some water if needed.
- Place everything back in the pan add some water. Let it boil for a minute. Serve with cream and coriander.
You can also use homemade pumpkin puree, but using fresh pumpkin will give a very nice flavor. This soup is gluten free and sugar free.
Store Pumpkin Soup in air tight container in freezer for 2 weeks. Defrost and heat it, serve it with fresh coriander. It will look and taste fresh.