Low Carb Pumpkin Soup


• 1 lb fresh pumpkin puree , not canned
• Pam olive oil spray
• 1/2 cup onion, chopped
• 1 lb cauliflower , 1 cauliflower head
• 1/2 inch piece of root ginger finely chopped
• 1 tsp turmeric
• 2 tsp cumin
• 3 cloves garlic finely chopped
• sea salt to taste
• freshly ground black pepper to taste
• 1 cup coconut milk
• 4 cups gluten free low sodium chicken broth

How to cook whole pumpkin in the oven
Preheat oven to 425°F. Cut pumpkin into quarters; discard seeds (or save to roast later). Place on a baking sheet and spray with a little olive oil Pam. Bake for 45 minutes to 1 hour or until soft.

How to Pressure Cook Whole Pumpkin
Add 1 cup of water, place the whole pumpkin on a trivet and pressure cook on high pressure for 15 minutes. For more detailed instructions read my post on Pressure Cooker Pumpkin

How to Make Low Carb Pumpkin Soup

  1. Add a little Pam olive oil spray to a large pan over a medium heat and add the chopped onions, saute for 4-5 minutes or until translucent.
  2. Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
  3. Add the gluten free chicken broth and cooked fresh pumpkin, cauliflower florets to the pan and stir well.
  4. Simmer on a medium low heat for 20 minutes.
  5. After 20 minutes add the coconut milk and blend using a hand blender, serve hot.