Here's a hearty and nourishing recipe for Pumpkin Soup that emphasizes whole, real ingredients:
Creamy Pumpkin Soup Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
2 tablespoons olive oil or grass-fed butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
4 cups pumpkin puree (homemade or canned, no sugar added)
3 cups vegetable or chicken broth
1 cup full-fat coconut milk or heavy cream
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon paprika (optional, for a smoky touch)
Sea salt and freshly cracked black pepper to taste
Pumpkin seeds (optional, for garnish)
Fresh parsley or thyme leaves for garnish
Instructions:
Sauté Aromatics:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.Add Pumpkin & Spices:
Stir in the pumpkin puree, cinnamon, nutmeg, paprika, salt, and pepper. Mix well to incorporate the spices into the puree.Simmer Soup:
Add the broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes to blend the flavors.Blend for Creaminess:
Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer to a blender and blend in batches.Finish with Coconut Milk:
Stir in the coconut milk or cream for a velvety texture. Taste and adjust seasoning as needed. Heat through for another 2-3 minutes.Serve & Garnish:
Ladle the soup into bowls and garnish with a drizzle of coconut milk or olive oil, pumpkin seeds, and fresh herbs.
Substitution Ideas:
Use butternut squash puree if pumpkin isn’t available.
Replace coconut milk with unsweetened almond milk for a lighter option.
Add a pinch of cayenne for a spicy kick.
This soup is perfect with a slice of crusty sourdough bread or a fresh garden salad. Enjoy cozy fall vibes in every spoonful!
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