Pumpkin Soup

It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.


2 Pie pumpkins or 4 cans of pumpkin purée
1/2  15oz can coconut milk
1 liter low sodium vegetable broth
1 onion, chopped
1 tsp onion powder
1 Tbsp Braggs liquid amino acids

If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes. Satè onions in a couple tablespoons of water until translucent and then blend them in a blender with a little of the vegetable broth. Place into a soup pot along with pumpkin purée and the remaining ingredients. Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.

Serves 4


2 Comments Add yours

  1. Kim Sandhu says:

    Hello there, You have done a fantastic job. I’ll definitely digg it and for my part recommend to my friends. I am confident they will be benefited from this website.


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