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  • Writer's pictureCait Simmons

Pumpkin Soup with Cilantro Almond Pesto

Pumpkin Soup with Cilantro Almond Pesto

Serves 4

Soup Ingredients

Avocado oil for sauteeing

1 large yellow onion, diced

4 cloves garlic, minced

2 tablespoons minced ginger

2 cans (15 oz.) pureed pumpkin

2 cups vegetable or chicken stock

1 can (15 oz.) unsweetened coconut milk

1 tablespoon brown sugar or honey

2-3 teaspoons gluten free Sriracha, depending on heat preference

*1 teaspoon sea salt


In a medium soup pot, add approximately 1 tablespoon of avocado oil. Add the diced onions and saute over medium-high heat until translucent. Add the garlic and ginger, and continue to cook until fragrant. Carefully stir in the pumpkin, stock, coconut milk, honey, Sriracha, and sea salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Puree the soup in an immersion blender or in a standard blender until very smooth.

*Note: if you are using a low sodium stock, you may need more salt.

Cilantro Almond Pesto

Pesto Ingredients

2 cups of fresh cilantro (rinsed and stems removed)

1/2 cup of roasted almonds

1/2 a yellow onion, diced

1 tablespoon apple cider vinegar

1 tablespoon EVOO

Juice from 1 lime

1/4 to 1/2 teaspoon chipotle powder, depending on heat preference

A pinch of salt


In a saute pan, saute the onion over medium-high heat until translucent. Then, in a blender or food processor, combine the onion and the other listed ingredients and blend until the cilantro and almonds have formed a thick pesto.

Stir a "dollop" of pesto into the soup. I also recommend serving this soup with a side salad or some sautéed leafy greens.

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