50+ Easy and Delicious Holiday Paleo Oven Recipes for Your Festive Feast

The holiday season is synonymous with good food, rich flavors, and cherished time spent with family and friends.

But if you’re following a paleo lifestyle, navigating traditional holiday meals can be a challenge.

You might think you have to sacrifice taste or comfort, but that’s not the case at all.

This year, why not surprise your loved ones with a holiday spread that is both satisfying and in line with paleo principles?

Oven-baked dishes are perfect for holiday gatherings—they’re easy to prepare, often simple to make in large batches, and can be packed with flavors that everyone will love.

From savory mains and hearty sides to sweet treats and festive beverages, the possibilities are endless when you embrace the power of your oven.

Whether you’re making a decadent main course, a crisp vegetable side, or a warm dessert, paleo recipes can deliver all the flavor and holiday spirit you crave without any gluten, dairy, or processed sugar.

In this article, we’ve curated a list of over 50 mouthwatering paleo oven recipes that will elevate your holiday celebrations and impress even the most discerning guests.

Each dish is crafted to be easy to prepare, ensuring that you can focus on enjoying the festivities rather than stressing in the kitchen.

50+ Easy and Delicious Holiday Paleo Oven Recipes for Your Festive Feast

Your holiday table doesn’t have to compromise on taste or tradition to align with your paleo lifestyle.

With these 50+ holiday paleo oven recipes, you’ll have everything you need to create a festive spread that’s as nourishing as it is delicious.

Whether you’re serving up a show-stopping main dish, filling sides, or irresistible desserts, these recipes are sure to satisfy and bring joy to your holiday gatherings.

Embrace the season, enjoy the flavors, and share memorable meals with your loved ones.

Herb-Rubbed Lemon Chicken with Garlic Green Beans

A festive and healthy holiday dish featuring tender, flavorful chicken seasoned with a fragrant blend of herbs and a side of sautéed garlic green beans. This paleo-friendly recipe is perfect for a hearty main course during holiday meals, bringing both comfort and elegance to the table.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 1 lb green beans, trimmed
• 2 tbsp ghee or coconut oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels. Rub the entire chicken with olive oil and season it with salt, black pepper, paprika, thyme, and rosemary. Place the lemon halves inside the cavity of the chicken.
3. Place the chicken on a roasting pan or baking dish and roast for 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
4. While the chicken is roasting, heat ghee or coconut oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, then add the green beans and cook for about 4-5 minutes or until tender-crisp. Season with salt and pepper to taste.
5. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the garlic green beans on the side.

This dish is a well-balanced main course that combines the savory richness of herb-seasoned chicken with the bright acidity of lemon, complemented by the vibrant crunch of garlic green beans. The blend of herbs infuses the meat with deep flavor, making it a showstopper for holiday dinners.

Maple Glazed Roasted Carrots and Parsnips

These maple-glazed root vegetables are the perfect side dish to accompany any holiday meal. The sweetness of the maple syrup enhances the natural sugars of the carrots and parsnips, creating a caramelized, tender dish that pairs wonderfully with both poultry and beef.

Ingredients:

• 3 large carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots and parsnips with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
5. Remove from the oven and garnish with freshly chopped parsley before serving.

The natural sweetness of the root vegetables, amplified by the caramelization of maple syrup and the warm spices, creates a dish that embodies the spirit of the holiday season. The addition of cinnamon and nutmeg imparts a cozy, festive touch that elevates this side dish to the next level.

Spiced Pumpkin Pie with Almond Flour Crust

This paleo pumpkin pie swaps traditional flour for an almond flour crust and keeps the rich, spiced pumpkin filling, making it a perfect holiday dessert for those following a paleo lifestyle. It’s aromatic, rich in flavor, and a must-try for any festive gathering.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 1 tbsp honey or maple syrup
  • 1/4 tsp salt
• For the filling:
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup full-fat coconut milk
  • 3 large eggs
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Stir until the mixture forms a dough. Press the dough into a 9-inch pie pan, evenly covering the bottom and sides. Prick the base with a fork.
3. Bake the crust for 10 minutes and remove from the oven. Set aside to cool slightly.
4. For the filling, whisk together pumpkin puree, coconut milk, eggs, honey, vanilla extract, pumpkin pie spice, cinnamon, and salt in a large bowl until smooth and combined.
5. Pour the filling into the pre-baked crust and smooth out the top.
6. Bake for 45-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
7. Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.

This pumpkin pie provides all the flavors of a traditional holiday dessert while maintaining a paleo-friendly twist. The almond flour crust offers a nutty, slightly sweet base that pairs beautifully with the spiced, creamy filling. Perfect for satisfying dessert cravings without any compromise.

Honey Glazed Salmon with Garlic Roasted Brussels Sprouts

A healthy and elegant dish perfect for holiday gatherings, this honey-glazed salmon is tender and perfectly flaky, while the garlic roasted Brussels sprouts provide a satisfying, crispy side. This paleo recipe is light but packed with flavor, making it an ideal choice for a festive main course.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp coconut oil or ghee
• Fresh lemon wedges for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper.
3. Place the salmon fillets on a parchment-lined baking sheet and brush the honey glaze over each fillet. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. Meanwhile, toss the halved Brussels sprouts with coconut oil or ghee, and season with salt and pepper. Spread them out on a separate baking sheet.
5. Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until golden and crispy.
6. Serve the salmon fillets with a side of garlic roasted Brussels sprouts and a squeeze of fresh lemon juice.

The honey glaze adds a touch of sweetness that balances beautifully with the rich, savory salmon, while the garlic roasted Brussels sprouts provide a crunchy, aromatic contrast. This combination creates a festive meal that’s healthy, vibrant, and full of flavor, making it perfect for holiday celebrations.

Spiced Cranberry Sauce with Orange Zest

This homemade cranberry sauce is a bright, tangy, and naturally sweet addition to any holiday table. Made with fresh cranberries, a touch of orange zest, and warm spices, it’s paleo-friendly and complements a variety of main dishes, from turkey to ham.

Ingredients:

• 12 oz fresh cranberries (about 3 cups)
• 1/2 cup honey or maple syrup
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Rinse the cranberries and set aside.
2. In a medium saucepan over medium heat, combine the orange juice, honey or maple syrup, and the orange zest. Bring to a simmer.
3. Add the cranberries, cinnamon, ginger, and salt. Stir to combine and let the mixture simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Remove from heat and let it cool slightly before serving.

This cranberry sauce is a vibrant and refreshing contrast to richer holiday dishes. The combination of sweet honey and the zest of fresh orange adds depth to the tangy cranberries, while the warm spices offer a holiday touch that ties the whole dish together. Serve it chilled or at room temperature for an extra burst of festive flavor.

Paleo Stuffed Acorn Squash with Wild Rice and Pecans

This stuffed acorn squash is an impressive and hearty holiday side dish that doubles as a vegetarian main course. The blend of wild rice, cranberries, and pecans creates a delightful mix of textures and flavors, making it perfect for your paleo holiday feast.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup wild rice, cooked according to package instructions
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cinnamon
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash halves with olive oil and season with salt and black pepper. Place them cut side down on a baking sheet lined with parchment paper.
3. Roast for 30-35 minutes or until the squash is tender.
4. While the squash is roasting, prepare the filling. In a mixing bowl, combine the cooked wild rice, dried cranberries, toasted pecans, parsley, cinnamon, salt, and black pepper.
5. Once the squash is tender, remove it from the oven and flip the halves cut side up. Fill each squash half with the wild rice mixture and return to the oven for an additional 10 minutes to heat through.
6. Serve warm, garnished with extra chopped parsley if desired.

The sweet, tender acorn squash serves as a natural vessel for the warm, nutty filling. The combination of wild rice, cranberries, and pecans provides a medley of textures and flavors that make this dish both festive and nourishing. This paleo-friendly recipe is an excellent way to add variety to your holiday spread and will be a crowd-pleaser among guests of all dietary preferences.

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

A perfect balance of tangy, sweet, and savory, these balsamic glazed Brussels sprouts with pomegranate seeds are a visually stunning and delicious addition to your holiday table. The rich flavor of the balsamic reduction, paired with the burst of sweetness from the pomegranate, creates a side dish that’s both festive and satisfying.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup pomegranate seeds
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet lined with parchment paper.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency.
5. Remove the Brussels sprouts from the oven and drizzle with the balsamic glaze. Sprinkle the pomegranate seeds and chopped nuts over the top before serving.

This dish is a delightful mix of flavors and textures—crispy, caramelized Brussels sprouts, tangy balsamic, sweet pomegranate, and a nutty crunch. It’s perfect for holiday gatherings and adds a splash of color and bold flavors to the table.

Herb-Rubbed Prime Rib with Garlic Herb Butter

This herb-rubbed prime rib is a showstopper that makes any holiday meal feel special. The rich, tender beef is coated with a flavorful blend of herbs and spices, and finished with a garlic herb butter for an extra layer of indulgence. This paleo-friendly main course will be a highlight of your holiday feast.

Ingredients:

• 1 (4-5 lb) prime rib roast
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1/2 cup ghee or unsalted butter, softened
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 450°F (232°C).
2. Mix the olive oil, rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl to create a herb rub.
3. Rub the herb mixture all over the prime rib, ensuring an even coat.
4. Place the prime rib on a roasting rack in a baking dish and roast for 20 minutes at 450°F. Then reduce the temperature to 325°F (165°C) and continue to roast for 1.5-2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. In a separate bowl, mix the softened ghee or butter, minced garlic, and parsley to create the garlic herb butter.
6. Remove the prime rib from the oven and let it rest for 15-20 minutes before slicing.
7. Serve with a dollop of garlic herb butter on top.

This prime rib is tender, juicy, and infused with savory flavors that pair perfectly with holiday sides. The garlic herb butter adds a rich, aromatic touch, making each bite unforgettable. This dish will impress your guests and create a memorable holiday centerpiece.

Cinnamon Apple and Walnut Stuffed Acorn Squash

This stuffed acorn squash recipe brings the warmth and comfort of fall flavors to your holiday menu. Sweet cinnamon-spiced apples, crunchy walnuts, and a hint of honey create a flavorful filling that perfectly complements the tender squash. It’s paleo, vegan, and perfect as a side or main dish for a festive gathering.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tbsp coconut oil, melted
• 2 apples, peeled, cored, and diced
• 1/2 cup chopped walnuts
• 1/4 cup raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp honey or maple syrup
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash halves with melted coconut oil and season with a pinch of salt. Place the squash cut side down on a baking sheet and roast for 25-30 minutes, or until the squash is fork-tender.
3. While the squash is roasting, prepare the filling. In a skillet over medium heat, combine the diced apples, chopped walnuts, raisins, cinnamon, nutmeg, and honey. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and the mixture is well combined.
4. Once the squash is tender, remove it from the oven and flip the halves cut side up. Spoon the apple and walnut mixture into each squash half.
5. Return the stuffed squash to the oven for an additional 10 minutes to warm the filling through.
6. Serve warm, garnished with extra chopped walnuts or a drizzle of honey if desired.

The combination of sweet, spiced apples and crunchy walnuts makes this dish a delightful addition to any holiday spread. The acorn squash provides a naturally sweet, hearty base that pairs beautifully with the filling. This recipe is an excellent way to highlight seasonal flavors in a paleo-friendly, plant-based dish.

Paleo Honey Mustard Glazed Chicken Thighs

These honey mustard glazed chicken thighs are packed with flavor and perfect for holiday dinners or weeknight meals. The combination of sweet honey, tangy mustard, and a touch of garlic creates a delicious glaze that caramelizes beautifully as the chicken roasts. Paired with a simple side of roasted vegetables, this dish is both satisfying and paleo-friendly.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper to make the glaze.
3. Place the chicken thighs in a baking dish and coat each thigh with the honey mustard glaze, making sure to coat under the skin as well.
4. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
5. Let the chicken rest for a few minutes before serving and garnish with fresh thyme if desired.

The combination of sweet and tangy flavors from the honey mustard glaze pairs perfectly with the rich, juicy chicken thighs. This dish is easy to make and incredibly flavorful, making it a great choice for any holiday meal or special occasion.

Crispy Spiced Sweet Potato Fries

These spiced sweet potato fries are a deliciously healthy side that pairs perfectly with any holiday main dish. Baked until golden and crispy, they are tossed in a blend of savory spices and a touch of cinnamon for a festive twist. Paleo-friendly and satisfying, these fries will be a hit at your holiday table.

Ingredients:

• 3 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cinnamon
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, onion powder, cinnamon, salt, and black pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, making sure not to overcrowd them.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
5. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley if desired.

The combination of sweet, savory, and a hint of warmth from the cinnamon makes these sweet potato fries perfect for the holiday season. They’re crispy on the outside and tender on the inside, offering a satisfying side dish that pairs well with roasted meats and hearty main courses.

Garlic Lemon Herb Roasted Vegetables

This dish of garlic lemon herb roasted vegetables is a vibrant and colorful addition to your holiday feast. Packed with fresh vegetables and tossed with a fragrant blend of lemon, garlic, and herbs, this recipe is easy to prepare and brimming with flavor. It pairs well with any main course and is both paleo and naturally gluten-free.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 large red bell pepper, chopped
• 1 large zucchini, sliced into half-moons
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the broccoli, cauliflower, red bell pepper, and zucchini. Add the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Toss until all the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges, stirring halfway through.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh parsley if desired.

These roasted vegetables are full of bright, zesty, and herbaceous flavors that complement the richness of holiday main courses. The lemon and garlic elevate the vegetables, adding a refreshing brightness and a depth of flavor that pairs perfectly with any holiday spread.

Maple Glazed Salmon with Pecan Crust

This maple glazed salmon with a pecan crust is an elegant yet simple holiday main course that combines the natural sweetness of maple syrup with the rich, nutty flavor of pecans. The salmon is moist and flaky, topped with a crispy, flavorful crust that adds texture and depth to each bite. Perfect for a paleo holiday menu, this dish will impress your guests with its taste and presentation.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1/2 cup pecans, finely chopped
• 1/4 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a small bowl, mix the maple syrup and Dijon mustard until well combined.
3. Season the salmon fillets with salt and black pepper and place them on the prepared baking sheet, skin side down.
4. Brush the maple glaze generously over the salmon fillets.
5. In another bowl, combine the chopped pecans, almond flour, parsley, and garlic powder. Sprinkle this mixture evenly over the glazed salmon, pressing lightly to ensure it sticks.
6. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon with lemon wedges on the side for an extra burst of brightness.

This dish is perfect for a festive gathering, combining a sweet and savory glaze with the rich flavor of salmon and the crunch of pecan crust. It pairs well with a side of roasted Brussels sprouts or a fresh salad for a balanced and elegant holiday meal.

Roasted Garlic and Rosemary Lamb Chops

These roasted garlic and rosemary lamb chops are a flavorful and sophisticated holiday dish that’s sure to impress. The combination of garlic, rosemary, and a touch of lemon adds depth to the lamb, enhancing its natural richness. This paleo-friendly recipe is perfect for a special occasion and can be served with a side of mashed cauliflower or a simple green salad.

Ingredients:

• 8 lamb chops (about 2 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 lemon, juiced and zested
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
2. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, lemon juice, lemon zest, salt, and black pepper.
3. Rub the garlic rosemary mixture all over the lamb chops, making sure each chop is evenly coated.
4. Place the lamb chops in the prepared baking dish and let marinate for 15-20 minutes at room temperature.
5. Roast in the oven for 12-15 minutes or until the lamb reaches your desired level of doneness (medium-rare is about 130°F/54°C).
6. Remove the lamb from the oven and let it rest for 5-10 minutes before serving.

These lamb chops are aromatic, tender, and bursting with savory flavors from the garlic and rosemary. The lemon adds a subtle brightness that cuts through the richness, making it an ideal dish for a holiday meal that feels both indulgent and refreshing.

Spiced Pumpkin and Sage Soup

This spiced pumpkin and sage soup is a comforting and hearty holiday starter that will warm you from the inside out. The combination of pumpkin, coconut milk, and aromatic spices creates a rich, velvety soup, while the sage adds a touch of earthiness and depth. This paleo-friendly soup is perfect for a cozy holiday gathering.

Ingredients:

• 2 cups pureed pumpkin (fresh or canned)
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable or chicken broth (ensure it’s paleo-friendly)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 2 tbsp fresh sage, chopped (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• 2 tbsp coconut oil or olive oil

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant (about 3-4 minutes).
2. Stir in the ground cinnamon, nutmeg, and ginger, and cook for 1 minute more to release the flavors.
3. Add the pureed pumpkin, coconut milk, and broth to the pot, stirring to combine. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Add the chopped sage and season with salt and black pepper to taste. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Serve the soup warm, garnished with additional sage leaves for a touch of elegance.

This spiced pumpkin and sage soup is perfect for setting the stage for a holiday meal, offering a rich, velvety texture and an irresistible blend of warm spices. The combination of pumpkin and sage adds a festive flair, making this soup a wonderful way to start any holiday gathering.

Note: More recipes​ are coming soon!