Pumpkin Soup

Quick & Easy Pumpkin Soup

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Pumpkin was definitely something I didn’t grow up eating. My mom loved sweet potatoes and she made pies mostly with it but also she would once in awhile make candied sweet potatoes with maple syrup. So, I was introduced to pumpkins until much later on.

Pumpkins don’t have as sweet of a taste as sweet potatoes, at least to me but nevertheless I like them too and this soup is terrific for the upcoming Fall season. There’s a bunch of ways to make this dish, today I’m sharing an easy and quick way to whip up that delicious bowl of pumpkin soup goodness!

Quick & Easy Pumpkin Soup

Course: Ordinary Recipes Made Gourmet

Ingredients

  • 2 1/2 cups pumpkin puree (canned is fine)

  • 1 tbsp. olive oil

  • 2 shallots, diced

  • 3 garlic cloves, minced

  • 2 cups vegetable stock

  • 1 cup light coconut milk

  • 2 tbsp. maple syrup or honey

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

  • 1/4 tsp. cinnamon

  • 1/4 tsp. nutmeg

Directions

  • Heat a large saucepan over medium heat and add olive oil, shallots, and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  • Add remaining ingredients, including the pumpkin puree, and bring to a simmer.
  • Carefully transfer soup mixture to a blender to puree the soup. Puree to smooth consistency, then pour the mixture back into the pan. Alternatively, use an immersion blender to puree the soup right in the pan.
  • Continue cooking over medium-low heat for 5 to 10 minutes. Top with herbs if desired.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.