Pumpkin Soup
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup, Vegan, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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
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Heat olive oil in a large pot over medium heat.
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Add diced onion and garlic, cooking until the onion softens, about 5 minutes.
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Stir in the pumpkin puree, mixing it with the onion and garlic.
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Pour in chicken broth and coconut milk, and stir to combine.
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Bring the mixture to a simmer. Add thyme, nutmeg, sea salt, and black pepper. Stir to blend the spices.
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Simmer for 15-20 minutes, allowing the flavors to meld.
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Use an immersion blender to blend until smooth and creamy. Alternatively, transfer in batches to a blender.
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Taste and adjust seasoning as needed.
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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.
Find it online: https://justsosavory.com/pumpkin-soup/
