Creamy & Nourishing Pumpkin Soup - Perfect for Fall!
Our favorite creamy pumpkin soup recipe is back! With minimal ingredients, this cozy fall soup can't be easier to make! Serve as is, or with a side of toasted crusty bread for a heartier meal! Naturally gluten-free, dairy-free, and vegan.
Ingredients
- 3 roasted sugar pumpkins (or 3 1/2 cups pumpkin puree)
- 1 tbsp extra-virgin olive oil
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 ½ cups vegetable broth (sub bone broth if not vegan)
- 1 cup full-fat coconut milk (sub heavy cream if not DF)
- 1 tsp fresh ginger , grated
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp cinnamon
- roasted pumpkin seeds (pepitas) , for garnish
Instructions
- To a large stockpot, heat 1 tbsp olive oil over medium heat. Add garlic and onion. Sauté for 4 minutes, or until onions are translucent and garlic is fragrant.
- Add in the remaining ingredients. Turn up the heat to medium-high, and allow mixture to come to a simmer. Then cover with a lid, and reduce the heat back to medium. Simmer for 10-15 minutes.
- Using an immersion blender, puree the soup until consistency is smooth. Alternatively, you can pour the soup mixture into a high-speed blender and pour it back into the stockpot.
- Allow soup to simmer for an additional 5 minutes. Taste and add additional seasoning as needed. Top with roasted pepitas and swirl in more coconut milk (optional). Serve immediately. ENJOY!
Nutrition
Calories: 185kcal
Tried this recipe?Let us know how it was!