Pumpkin Soup

by Jill Dalton

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.

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… Dinner Pumpkin Soup European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Instructions

  1. 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.
  2. Satè onions in a couple tablespoons of water until translucent.
  3. Blend onions in a blender with a little of the vegetable broth.
  4. Place into a soup pot along with pumpkin purée and the remaining ingredients.
  5. Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.

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3 comments

WilfredsCrueltyFree October 31, 2017 - 7:11 am

Looks beautiful!

Reply
Kim Sandhu March 20, 2018 - 6:26 pm

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.

Reply
Anita Ferro September 24, 2019 - 1:36 am

Hi Jill,
Can I subsitute Almond milk or cashew milk instead of the coconut milk? Please let me know.

Also, thanks for all the great recipes. I just found your website and I plan on making a lot of your recipes. They all look very delicious and my boyfriend and I need a more healthy diet. Again, thanks so much for all you do!

Reply

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