Tandoori Pumpkin Soup
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!Servings: 2-3 people
Ingredients
- 1 Celery Stalk diced
- ½ medium Onion diced
- 1 clove Garlic minced
- 1 13.5 oz Canned Pumpkin Puree (or 2 cups cooked pureed pumpkin, squash, or sweet potato)
- 2 cups Chicken, Beef, or Veggie Stock
- 1.5 cups Coconut or Tigernut Milk or more stock
- 1 tsp Ground Ginger
- ½ tsp Turmeric Powder
- ¼ tsp Ground Cinnamon
- pinch Ground Cloves
- ¼ tsp Dried Fenugreek Leaves
- Sea Salt to taste
Instructions
- 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.
Notes
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.
Can't have coconut milk? Try tigernut milk instead!