RECIPE: Roasted Pumpkin Soup

Serves 4
Paleo, Vegan, gluten free, dairy free, soy free, nut free, egg free, grain free.


  • 1 gallon vegetable stock
  • 4 cups pumpkin, roasted
  • 3 each carrots, chopped small
  • 1 each sweet yellow onion,
  • chopped small
  • 1 tbsp garlic, minced
  • 1 can coconut milk
  • 1⁄4 cup coconut nectar
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tbsp rubbed sage
  • 2 tbsp coconut oil
  • 1 tsp cinnamon


  • Peel and seed the pumpkin.
  • Roast in a 350F oven until fork tender.
  • When done set aside.
  • Heat the pot to medium.
  • Add the coconut oil.
  • When the oil is hot add the onions.
  • Saute the onions until they become slightly colored.
  • Add the carrots and sauté for 2-3 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the pumpkin and cook for 2-3 minutes.
  • Add the seasonings and cook for an additional minute. 12) Add the stock and bring to a boil.
  • Drop to a simmer and let reduce in volume by 25%. 14) Season to taste.
  • Remove from the heat and puree until smooth.
  • Transfer to a glass bowl to store.
  • Keep refrigerated.


Kirstin Carey

Kirstin Carey

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