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Pumpkin pie porridge
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5 from 2 votes

Pumpkin Pie Porridge {GAPS, Paleo & Primal}

Servings 4 people
Calories 389kcal
Author Mommypotamus




  • Preheat oven to 350°F.
  • Cut pumpkin in half and scoop out seeds. I've found that an ice cream scoop works well for this.
  • Don't throw the seeds away! Check out this recipe for toasted pumpkin seeds with chile and lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
  • Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
  • Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
  • Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
  • When the puree is ready, add the rest of the coconut milk, honey and spices.
  • Blend until smooth. This soup can be served chilled or warm.
  • Enjoy!
  • Come back and leave a comment telling me how much you liked it!


Calories: 389kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 16g | Sodium: 598mg | Potassium: 1377mg | Fiber: 2g | Sugar: 44g | Vitamin A: 28948IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 6mg