Sweet and Spicy Paleo Pumpkin Soup

Cooking is a lot of fun.  But sometimes, you just need food on the table and you don’t want to spend a lot of time and energy on it.  The thing is, since a paleo-type diet aims to limit processed foods, it’s sometimes hard to find recipes that are nearly as quick and easy as throwing a pizza in the oven.   This recipe really just involves opening a couple cans and throwing in a couple of spices before heating up.  Easy peasy!

Sweet and Spicy Paleo Pumpkin Soup

Ingredients:

  • 1 15 oz can of pumpkin puree
  • 2/3 cup full-fat coconut milk
  • 1 1/3 cup water
  • 1/3 tablespoon sea salt (I like Redmond’s Real Salt)
  • 1 tablespoon butter (I like using grass fed butter)
  • 1/3 teaspoon cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 teaspoon coconut palm sugar
  • dash of cayenne pepper (a little goes a long way so it’s easier to start out with less and add according to your tastes)

Steps:

1.  In a medium-sized pot, combine all of the ingredients and mix thoroughly.

2. Warm the soup over medium-low heat for roughly 5 minutes (depending on your stove, you may need less time).

3. Serve warm! I like to serve it with a sprinkle of cinnamon and cayenne pepper on top.

I really like eating this soup with some Paleo Garlic Naan (also super easy to make…plus you can use the same can of coconut milk to make it).

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