Whole 30 Pumpkin Mushroom Soup

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

I love everything about this soup.  It is very reminiscent of one that I ate  from a local food specialty store growing up.  This one is very easy to make, takes no time at all, and uses all clean ingredients. Total Comfort Food.


  • 2 Tablespoons of ghee
  • 1 large yellow onion
  • 8 oz of sliced Portobello mushrooms
  • 4 oz of shiitake mushrooms
  • 6 sage leaves (2 left for garnish)
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of bone broth or really good chicken stock
  • 1 1/2 Tablespoons or arrow-root powder
  • 2 cups of organic pumpkin puree
  • 2 teaspoons of curry powder
  •  13.5oz can of organic coconut milk (for cooking)
  • finishing salt if desired


  1. Take can of coconut milk and put in the refrigerator for 20 minutes prior to using.  This will help the milk solids separate.
  2. Add ghee to large dutch oven.  Put on medium heat until melted.
  3. Dice the yellow onion.  Sauté in the ghee until translucent.
  4. Add in the mushrooms, 4 sage leaves roughly chopped, the salt and the pepper.
  5. Cook until caramelized.
  6. Add in the pumpkin puree and stir to incorporate.
  7. In a separate bowl, whisk together the bone broth and arrow-root powder.
  8. Turn the heat up and slowly add in the bone broth and arrow-root powder mixture (slurry)
  9. Bring the soup up to a bubble, it will start to thicken.
  10. Once it is thick, add in the coconut cream (it should be the top portion inside the can of coconut milk).
  11. Add in the curry powder.
  12. Bring the heat down and let the soup simmer for 20 minutes, stirring.
  13. Serve immediately or freeze.  Garnish with sage leaves and finishing salt.

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