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Pumpkin Soup

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This Pumpkin Soup is a creamy, comforting dish that’s perfect for chilly fall days or whenever you’re craving a cozy, savory meal. Made with pumpkin puree, coconut milk, and aromatic spices like nutmeg and thyme, it’s naturally dairy-free and gluten-free. This easy-to-make soup is rich, velvety, and ideal for a quick weeknight dinner or a festive gathering.

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

Instructions

  1. Heat olive oil in a large pot over medium heat.

  2. Add diced onion and garlic, cooking until the onion softens, about 5 minutes.

  3. Stir in the pumpkin puree, mixing it with the onion and garlic.

  4. Pour in chicken broth and coconut milk, and stir to combine.

  5. Bring the mixture to a simmer. Add thyme, nutmeg, sea salt, and black pepper. Stir to blend the spices.

  6. Simmer for 15-20 minutes, allowing the flavors to meld.

  7. Use an immersion blender to blend until smooth and creamy. Alternatively, transfer in batches to a blender.

  8. Taste and adjust seasoning as needed.

  9. Serve hot and enjoy!

Notes

Storage: Store leftovers in an airtight container for up to 4 days.

Reheating: Reheat on the stovetop over low heat or in the microwave, stirring occasionally.

Freezing: Freeze for up to 3 months. Reheat thoroughly after thawing.