Creamy Pumpkin Soup with Crunchy Kale Topping (AIP/ Paleo)

My family has a tradition of going pumpkin picking every year, but like many other families, our traditions look differently this year. So, my dad being the incredible gardener he is, decided to grow a little pumpkin patch in his backyard and so far it has produced a pretty good harvest. It’s been fun to take my little niece and nephew down to “the pumpkin patch” to pick their pumpkins this year and we get to turn those little pumpkins into delicious recipes.

This creamy pumpkin soup is velvety and rich and the crunchy kale topping gives it a nice texture contrast. I love to pair this soup with my Fall Harvest Salad for the perfect soup and salad meal. 

Creamy Pumpkin Soup with Crunchy Kale Topping (AIP/ Paleo)

Serve 6-8

Ingredients

3 pie pumpkins

2 TBS + 1 tsp olive oil

1 ½ + 3 tsp tsp salt

2 tsp sage

¾ + 2 tsp garlic powder

¾ + ¼ tsp black pepper (omit for elimination phase AIP)

1 bunch of kale

5 ½ cups bone broth

2 cups full-fat coconut milk

The cream from one can of coconut milk

Directions

Preheat the oven to 400 degrees. Cut the top and bottom off of each pumpkin and cut in half. Taking your knife, carefully cut away the peel of the pumpkin and cut into large chunks. Place on a baking sheet and season with olive oil, 1 ½ tsp of salt, 1 tsp of sage, ¾ tsp garlic powder, and ¾ tsp of black pepper. To prepare the kale, remove the stems and roughly chop the leaves. Spread them out on a second baking sheet and pat them dry with a towel. Season with 1 tsp olive oil and 1 tsp of salt. Make sure to massage the oil and salt into the kale. This will help it crisp up. 

Bake the pumpkin for about 40 minutes, or until it is easily pierced with a fork. At the same time bake the kale for about 10-20 minutes, or until it is crispy. Transfer the kale to plate lined with paper towel. 

Add the pumpkin to a large pot along with the bone broth, coconut milk, coconut cream, and the remaining salt, sage, garlic powder, and black pepper. Bring the mixture to a boil and then reduce to a rolling simmer. Blend the soup together with an immersion blender and then simmer for about 30 minutes or until the soup has thickened. When serving, top with the crunchy kale.

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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