Pumpkin Soup

Why You’ll Love This Recipe

Pumpkin Soup is a simple yet rich dish that offers a creamy texture and comforting warmth. The blend of pumpkin puree and coconut milk creates a velvety base, while the seasonings like nutmeg and thyme add depth and earthiness to the flavor. Whether you’re making it for a quick weeknight dinner or serving it at a family gathering, this soup will quickly become a favorite. It’s also naturally dairy-free and gluten-free, making it an excellent option for various dietary preferences.

Ingredients

• 2 tbsp Olive oil
• 1 small Yellow onion (diced)
• 3 cloves Garlic (minced)
• 2 15-oz cans Pumpkin puree (drained if needed)
• 2 cups Chicken broth, reduced sodium
• 1 13.5-oz can Full-fat coconut milk
• 1 tbsp Fresh thyme (optional)
• 1/2 tsp Nutmeg
• 1 tsp Sea salt
• 1/4 tsp Black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
3. Add the pumpkin puree to the pot, stirring to combine with the onion and garlic mixture.
4. Pour in the chicken broth and coconut milk, and stir to combine.
5. Bring the mixture to a simmer, then add the thyme, nutmeg, sea salt, and black pepper. Stir well to ensure the spices are evenly distributed.
6. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
7. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
8. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
9. Serve hot and enjoy!

Servings and Timing

• Servings: 4-6
• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy variation.
• Add Vegetables: Incorporate other vegetables like carrots or sweet potatoes for extra flavor and nutrients.
• Herb Variations: You can use dried thyme if fresh isn’t available, or experiment with other herbs like sage or rosemary for a different twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in short intervals, stirring in between.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast or steam the pumpkin until soft, then blend it to create a puree. Just make sure it’s smooth before adding it to the soup.

Is this pumpkin soup vegan?

Yes, this Pumpkin Soup is vegan if you use vegetable broth instead of chicken broth, and it’s naturally dairy-free as well.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat thoroughly when you’re ready to serve.

Can I make this soup ahead of time?

Absolutely! This soup can be made a day ahead and stored in the refrigerator. The flavors actually deepen and improve overnight.

Can I make this soup thicker?

Yes, you can make the soup thicker by reducing the broth slightly during cooking or by adding more pumpkin puree. Blending it to a smooth consistency also helps achieve a thicker texture.

Can I add protein to this soup?

Yes, you can add protein like shredded chicken, turkey, or even cooked lentils for a heartier version of the soup.

Is this soup spicy?

This soup is mild, but you can easily add some spice with cayenne pepper, chili flakes, or hot sauce if you prefer a spicier version.

Can I use other types of milk instead of coconut milk?

Yes, you can substitute coconut milk with almond milk, oat milk, or another dairy-free milk, but the flavor and texture may be slightly different. Full-fat coconut milk provides a rich and creamy texture.

How can I make this soup creamier?

To make the soup creamier, you can add a little more coconut milk or blend the soup longer to make it extra smooth.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make this soup in a slow cooker by cooking all the ingredients on low for 4-6 hours and blending it at the end. In an Instant Pot, cook the ingredients on high pressure for 10 minutes and then blend.

Conclusion

This Pumpkin Soup is a rich, creamy, and comforting dish that’s perfect for fall or any time you’re craving something warm and satisfying. The blend of pumpkin, coconut milk, and fragrant spices creates a delicious, creamy base that’s sure to please everyone at the table. Whether you’re making it for a cozy weeknight meal or a festive occasion, this soup is a simple yet flavorful option that’s naturally dairy-free and gluten-free. Enjoy the comforting flavors of fall in every spoonful!

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