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 SoupCourse: Ordinary Recipes Made Gourmet
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
- 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.