Creamy Tomato Soup with Pumpkin
(DF, GF, Egg free, Nut free, Soy free, Paleo, Vegan, Whole30, Keto)
Ingredients
- 1-2 Tbsp extra virgin olive oil
- ¼ yellow onion diced (about ¼ cup)
- 3 cloves garlic minced or halved
- 2 15oz cans diced tomatoes (see notes below)
- 1 cup pumpkin puree
- ½ cup coconut cream plus extra for topping
- 1 tsp dried basil (or 1 Tbsp fresh)
- ⅛ tsp allspice
- 1 small pinch of cayenne pepper (optional, but so good)
- 1 tsp sea salt or to taste
- ⅛ tsp fresh cracked pepper
- chopped parsley for serving
Instructions
- Heat a soup pot on the stove and add the olive oil. You want enough to lightly coat the bottom of the pot.
- Add the diced onion and cook for a few minutes, or until it's starts to brown.
- Add the garlic. You can mince the garlic, but sometimes I just cut each clove in half and toss them in to save time.
- Stir the garlic and onion until the garlic starts to become fragrant.
- Turn off the heat and add the onion and garlic to a high powered blender.
- Add the rest of the ingredients to the blender, from diced tomatoes, to cracked pepper.
- Blend until very smooth.
- Pour the soup mixture into your pot and warm it up on medium heat, until it starts to bubble.
- Serve and top with extra coconut cream and chopped parsley, if desired.
Notes
- I use cans of organic petite diced tomatoes that are salted. If you use unsalted, then you will need to taste the soup and most likely increase the amount of added sea salt.