Creamy Pumpkin Soup
This Creamy Pumpkin Soup is made with pumpkin purée, savory herbs, warm spices, and a splash of coconut milk. It’s smooth, cozy, and easy to make on the stovetop with canned pumpkin!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp chopped fresh sage (or 1 tsp dried)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp freshly grated ginger
- 2 Tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 2 (15 oz) cans pure pumpkin purée
- 4 cups low-sodium vegetable broth
- 3/4 tsp salt plus more to taste
- 1/2 tsp black pepper
- 2 Tbsp pure maple syrup
- 1/2 cup full-fat canned coconut milk
Instructions
- Sauté the onion. Heat olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the aromatics. Stir in garlic, fresh herbs and ginger and cook for 30 seconds. Add tomato paste, cumin, smoked paprika, and cinnamon. Cook for 1 minute, stirring frequently.
- Simmer the soup. Stir in pumpkin purée, vegetable broth, salt, and pepper until combined. Bring to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 15 minutes, stirring occasionally.
- Blend until creamy. Remove from heat and blend with an immersion blender or countertop blender until smooth.
- Finish and serve. Stir in maple syrup and coconut milk and return to low heat until warmed through. Ladle into bowls and add your favorite toppings.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if it thickens in the fridge.
Nutrition
Serving: 1/6th of recipe | Calories: 150kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 380mg | Fiber: 5g | Sugar: 12g