Easy Pumpkin Soup

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Pumpkin Soup

Just like my easy tomato soup, this pumpkin soup recipe was inspired by my strong desire, just before lunch this weekend, to avoid chopping, sautéing and pureeing. I wanted to just throw a few things in the stockpot, cook to allow the flavors to meld, and enjoy. I also knew that I wanted my pumpkin soup to have Thai-inspired flavors.

We all loved the result – a light, creamy, mildly spicy and very flavorful pumpkin soup. In fact, I got an immediate request to add pumpkin puree and coconut milk to my shopping list, to ensure that I make this soup again very soon!

Pumpkin Soup
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Appetizer, Lunch, Soup, Gluten-Free, Low-Carb, Primal/Paleo
Cuisine: Thai
Yield: 8 servings
New quantity:
Ingredients
  • 1 quart chicken broth (not low sodium)
  • 2 (15 oz) cans pure pumpkin puree
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons curry powder
  • ½ teaspoon ground ginger
  • 1 can full-fat unsweetened coconut milk
  • Optional garnish: cilantro or basil leaves
Instructions
  1. In a large stockpot, whisk together the broth, pumpkin puree, salt, pepper, onion powder, garlic powder, curry powder and ground ginger.
  2. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer 10 minutes, to allow flavors to meld.
  4. Shake the coconut milk well. Open and stir. Measure out 1 cup. Uncover the pot and whisk in the coconut milk.
  5. Return to a simmer, and cook 5 more minutes, uncovered, stirring often, until heated through. Garnish and serve.
Nutrition Per Serving
Calories: 155; Total Fat: 11g; Carbohydrates: 12g; Sugars: 5g; Sodium: 585mg; Fiber: 5g; Protein: 3g

Pumpkin Soup


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