"Thick, creamy, and pleasantly aromatic, this Moroccan pumpkin soup is a lovely addition to the fall harvest table," says Sharon Bishop of Paleo Fondue.


  • ½ Vidalia or Sweet Yellow Onion, sliced
  • 1 Garlic Clove, minced
  • 2 cups of Pumpkin Puree
  • 1 cup of Full Fat Coconut Milk
  • ¼ cup of Diced Apricots (dried or fresh)
  • ½ cup of Water
  • ½ teaspoon of Grated Ginger Root
  • 1 teaspoon of Turmeric
  • ½ teaspoon of Sea Salt
  • ½ teaspoon of Cinnamon
  • ½ teaspoon of Cumin
  • 1 Tablespoon of Cooking Fat (Butter, Ghee, Coconut Oil)


Step 1

Heat a skillet to medium high and add the cooking fat.

Step 2

Add the onion and cook for about a minute. Add the garlic and continue cooking and stirring until the onions are translucent.

Step 3

Transfer the onion and garlic to a pot and turn the heat to medium.

Step 4

Add the pumpkin puree, coconut milk, apricots, and water to the pot. Stir until combined.

Step 5

Add the ginger root, turmeric, sea salt, cinnamon, and cumin.

Step 6

Continue cooking and intermittently stirring for about 15 minutes.

Step 7