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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Paleo Pumpkin Soup

Soup weather has definitely made its way to southwestern Idaho. So I decided to make this delicious paleo pumpkin soup to warm myself up. It uses canned pumpkin, and I've heard there's a canned pumpkin shortage. However, if you can get your hands on a can of pumpkin puree, you should do yourself a favor and make this soup.


  • 1 can pumpkin puree

  • 1 shallot

  • 2 cloves garlic

  • 1 tbsp olive oil

  • 12 oz. chicken stock

  • ½ cup coconut cream

  • 1 tsp ginger powder

  • ½ tsp ground cinnamon

  • ½ tsp turmeric powder

  • salt to taste

  • pumpkin seeds for garnish


  • Add avocado oil, diced shallot and chopped garlic to a skillet and sauté until lightly browned.

  • In a high speed blender, add the chicken stock, pumpkin puree, sautéed shallot and garlic, coconut cream, ginger, cinnamon, turmeric, and salt. Then blend until smooth.

  • Transfer the blended liquid to a soup pot and heat until the soup starts to boil.

  • Remove from the stove and serve into bowls. Garnish the soup with a handful of pumpkin seeds if you like.


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