For me it isn’t really autumn until I have enjoyed a good pumpkin soup! There is just something so very comforting about it. The warm temperature of your soup in contrast to the cooler temperatures outside. It is one of my favorite things. While you can easily roast a pumpkin for this, I reached for pumpkin puree in a can for convenience of time. I did have a large can of pumpkin puree in my cupboard just begging to be turned into soup!
And, it’s the perfect addition to your Thanksgiving table!
The basic necessities for this soup are bone broth or any other type of stock like chicken or vegetable, a can of coconut milk and the star of the show, pumpkin puree. The recipe is dairy free and great for our lactose intolerant friends. And it can easily be made vegan if you use vegetable stock.
This recipe makes 4 servings.
1 large can of pumpkin puree (30 oz)
1 can of coconut milk (15 oz)
2 cups of stock (I used my homemade bone broth)
2 shallots finely chopped
3 cloves of garlic grated
2 tbsp of butter (coconut oil or olive oil if vegan)
salt & pepper to taste
2 tbsp or maple syrup or a sugar free version (if you are doing keto)
2 tbsp grated ginger
8 fresh sage leaves finely chopped
1/4 tsp of cumin
1/4 chli powder
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp pumpkin pie spice
In a medium sized pot, melt the butter and saute the shallots and garlic till translucent. Add the ginger. Add in the pumpkin puree and broth stirring well to combine. Add in your spices and sage. Now while I gave you the amounts that I used, you should always adjust according to your personal preferences! Lastly add in the canned coconut milk. Stir until combined and everything is simmering nicely together on medium heat.
You will now take an immersion blender and blend right into the pot to pulverlize any bits of onion, sages and coconut milk. If you don’t have one, you can just put this soup in a blender. Please note that when you use a blender with hot soup, wait a couple of minutes for the soup to cool so that when you open up the lid after blending, it doesn’t shoot up at you. We don’t want any accidents and to get burned.
Return to the pot, and heat it up. Taste for any adjustments and serve!!!
I love to garnish it with a small amout of sour cream and toasted pumpkin seeds. If you are vegan, replace the sour cream with a little bit of plain coconut yogurt. You can also keep a couple of extra sage leaves to cut up and sprinkle on top too! Makes a pretty presentation.