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Pumpkin Soup

A fall favourite that is definitely a must have. It is so simple and uses few ingredients making for a comforting and delicious meal all in one pot. Serve it with a little drizzle of coconut cream on top and toasted pumpkin seeds.
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Soup, Side Dish
Cuisine American
Servings 4 people

Equipment

  • Medium stock pot with lid
  • Wooden spoon
  • Blender
  • Soup bowl

Ingredients
  

  • 2 cups Pumpkin cubed
  • 1/2 cup Onion roughly chopped
  • 3 Garlic cloves
  • 2 Bay leaves
  • 1 tsp Thyme dried
  • 1/4 tsp Nutmeg grated
  • 1/2 tsp White pepper powder
  • 2 tbsp Olive oli
  • 1 cup Almond milk
  • 1/2 cup Water
  • Salt to taste

Garnish


  • 1 tbsp Olive oil
  • 1 tbsp Pumpkin seeds (toasted)
  • 1 tbsp Coconut cream

Instructions
 

  • In a medium stock pot add the olive oil, onions, garlic and a pinch of salt. Cook for a couple of minutes on medium heat until softened.
  • Add the thyme, bay leaves, nutmeg and pepper. Stir together for a minute.
  • Add the cubed raw pumpkin and stir well to combine. Let it cook for 2-3 mins on medium heat.
  • Once it has a little caramelization add the water and let it come to a boil. After the mixture is bubbling reduce the heat to low, add the milk and cover. Let this cook until the pumpkin is soft. Incase the liquid evaporates then add a little more water just to help the pumpkin soften and cook through.
  • At this stage the mixture might look like its has split. Don’t worry, we are blending it once everything is cooked.
  • Add the pumpkin mixture into a blender and blend it for a good minute until smooth. Don’t over fill your blender, if it is small, do this step in batches as the mixture is hot and the pressure of over filling it shouldn’t cause any issue.
  • Once the mixture is smooth, pour it back into the stock pot and season with salt and pepper finally.
  • Serve in a bowl, drizzle with olive oil and coconut cream. Sprinkle over some toasted pumpkin seeds and salt.

Notes

  • You can use any herb you like but thyme, sage, oregano and tarragon work well here.
  • Over filling the blender with the hot mixture might cause too much pressure and it might crack, burst or over heat the motor. Hence blend in batches if needed.
  • If you want a silky smooth velvet soup, you can strain it once it has been blended.
  • You can serve the soup with croutons of any nuts/seeds you prefer.