Vegan Pumpkin Soup

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Vegan Pumpkin Soup Our Paleo Life
Vegan Pumpkin Soup Our Paleo Life

Vegan Pumpkin Soup

Yield: 4 people


  • 1 kg Pumpkin
  • 1 Shallot
  • 1 liter Organic Vegetable Stock
  • 125 ml Coconut Milk
  • 1/2 tsp Chili Powder
  • 1/2 Lime, juiced
  • Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Pepper, to taste


  1. Boil broth, add chopped shallot and pumpkin to it. Salt to taste and cook over medium heat until vegetables are cooked.
  2. Remove cooked pumpkin from the broth and put them in a blender. Add coconut milk and lime juice. Mix until smooth. If you like more liquid soups, add some broth.
  3. Serve hot by adding a little olive oil directly to the bowl. Sprinkle with pepper.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 867mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 3g

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