Pumpkin Soup (Paleo, Vegan, Sugar-free) & Paleo Pumpkin Brownies

Wondering what to do with all that pumpkin? I’ve got 2 recipes for ya!

When the weather turns cold, soup is a great way to stay warm. I like to make batches and freeze for quick and easy weeknight dinners.



  • 3 cups pumpkin fresh or canned
  • 2 cups vegetable stock or homemade bone broth
  • 1 cup coconut milk
  • 1 small onion
  • 3 cloves garlic
  • 1.5 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1 tsp sea salt
  • 1/4 cup cinnamon applesauce (see recipe here)


  1. Chop onion and garlic into small pieces and add to greased frying pan until caramelized (add onion first as it will need to cook for longer, garlic burns easily!)
  2. Pulse chopped onion and garlic in food processor until desired- you may want to add a small amount of broth to make it smooth.
  3. Add in applesauce to combine
  4. Pulse in pumpkin and broth until smooth, and poor into large pot on medium heat.
  5. Add remaining ingredients to pot, stirring until combined.
  6. Let simmer for at least 20 minutes for best flavour.
  7. Garnish optional to make it pretty 😉

Have fun playing with the flavours of this and adjusting to your liking!

And if you have pumpkin leftover, you’re going to want to make these:


Drool, right?

I made these for a friend’s birthday (and obviously had to taste test to make sure they were okay…)

I can’t take credit for this amazingness- it’s courtesy of Ambitious Kitchen. Check out the recipe and try it for yourself 🙂

Happy Pumpkin month!


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