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Creamy Pumpkin Soup Perfect For Fall

by Julie Nealon | October 17, 2018

This creamy pumpkin soup is so delicious and easy-peasy to make.

You can roast pumpkin the traditional way, but I wanted to whip up something super fast so I used canned pumpkin and it turned out amazing, like fall in a bowl. Follow the recipe below and enjoy the finest flavors fall has to offer.

Serves 4-5

Ingredients

1 Tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 cans pumpkin puree (not pumpkin pie mix)
2 cups vegetable stock
1 can coconut milk (I recommend full fat)
1 Tbsp maple syrup
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp sea salt
Dash of ground pepper
1/2 tsp cayenne pepper (optional)

Garnish:
Pumpkin seeds, cashew cream, hot sauce.

Instructions for your creamy pumpkin soup

Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
Stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne.
Bring to a boil, then simmer for about 20 minutes on low heat, until the soup has reduced and thickened.
Puree with an immersion blender or in a stand blender until very smooth.
Garnish your pumpkin soup with roasted pumpkin seeds, cashew cream, and hot sauce.
Enjoy!