I was first introduced to pumpkin soup at the age of eight. My best friend and I used to beg her mom to make it again and again. For some reason it didn’t taste the same when my mom made it. For a couple of years now I’ve been making my own version. It makes me a happy girl every time. This is great anytime and tasty enough to serve to guests.
2 Tbsp. olive oil
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin ( I used Libby’s 100% pure pumpkin in the can, not to be confused with the sweetened spiced pumpkin pie filling in a can.)
1 13.5 oz. can of classic, not light, coconut milk ( I used Native Forest Organic Unsweetened Classic Coconut Milk.)
1 tsp. of salt or more or less to taste
In a large pot saute onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.
*If you have a hand immersion blender
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You know, I really love pumpkin-based recipes – especially things like pumpkin pancakes, breads, pie, cheesecake, and the like. But, quite honestly, I just do not know if I would enjoy a pumpkin soup. It is intriguing, and if someone made it for me I would try it – and, perhaps like it. I am just having a hard time getting motivated to cook up a batch not knowing if I would like the end result. Good job with the recipe though – I do know someone who will likely try to cook it (my sister), and if she does perhaps I will have a chance to try it out
Mmmmmmm…pumpkin soup!
If you make it with fresh pumpkin (the non-shiny pumpkins are better for cooking), you can also toast the seeds–delish!
Wow. This is so close to my [old family favorite] pumpkin soup stand-by. Simple and delicious. It looks lovely in that blue glazed bowl! Now I’m hungry.
yum! And I love the shot up against the window, with the buildings of New York outside. Oh, that looks so familiar, like my old apartment. Great job, girls!
I just got an immersion blender from Amazon.com for $20. It’s fantastic for soups. I love making cauliflower or broccoli purees with it.
You all inspired me to start my own gf blog – thanks for all of the advice! http://www.glutenguide.blogspot.com
Delcious soup. I added just a dash of nutmeg, allspice, cloves, and cinnamon.
Sounds good , just wondering with what does pumpkin soup go with ..like breads ?? or cheese sticks
and can i use 1/2 1/2 and coconut milk
Just found this yummy recipe and I made it for a soup and salad dinner party tonight. I added a tsp. of curry and it’s delicious! Thanks for sharing this with us!
Tina, feel free to use whatever dairy product or substitute dairy product you wish. Traditional recipes for this call for half & half, but I’m allergic to dairy. I prefer coconut milk because it is rich and creamy.
Karly, Glad you liked it! Thanks for coming back and sharing your twist on it.
AmandaonMaui,
Thank you for sharing how you spiced it up a bit. I love hearing about all of the different things people are adding to it.
Mahalo!
This seems to be pretty easy.
My mom also used to cook pumpkin soup and I just love it!
i love pumpkin soup. superb
Melbourne, Australia
Excellent. I wanted a quick,easy gluten free option for weeknight cooking! Fresh pumpkin never had it so good!
Thank you,
USA expat
This looks yummy! How many servings does this make? Thinking of making as an appetizer for the holidays. Thanks!
Hey sounds great! Making it for the holidays when my family gets together. How much does this recipe serve?
Alexis, good question! I need to get better at putting servings in my recipes. [duh] It’s so easy to make…I think you should do a test batch for lunch this weekend…plus to make sure you like it! I’m pretty sure this one batch won’t be enough for a good sized crowd. Unless you go the fancypants route and serve it in tall shot glasses for people to sip as an appetizer.