Creamy Pumpkin Soup

Ok, fall food.  You win this time, and we can be friends now.

Every year when fall rolls around and everyone starts obsessing over sweaters and pumpkin everything, I’m just all bleh.  Don’t get it, and I never have since I’ve yet to meet a squash I like, even the ones in breads, muffins, and cakes.  But this? This was good.  Good enough to make me happy to have fall in my mouth.  And you can’t get much more into it that eating your dinner out of a pumpkin. It’s getting pretty wild over here.

Oh, and the bonus?  This is a free-free recipe.  It’s paleo, gluten free, dairy free, and vegan.  I served it with roasted broccoli and and chicken legs, but if skipping the meat is what floats your boat, forget the chicken, sub in some veggie broth instead of chicken stock, and fill up on the soup.  This is my way of making everyone in the world happy. You are soooo welcome.

And you know what else?  You can go all fancy-pants and roast your own small pumpkins, using the meat for the soup and the shells for your bowls, and add in a little coconut milk drizzle.  If you have a little inner ritzy-plating nerd that has to come screaming out occasionally, this should make your inner nerd happy.   Or just open a couple cans of pumpkin puree and dump it in if you’re in a hurry, and no one will be any wiser.

Creamy Pumpkin Soup

Serves 3-4, depending on what sides you want to put with it.

  • 3 cups of chicken or vegetable stock
  • 2 cups of pureed pumpkin
  • 1 medium/large sweet potato, roasted and peeled
  • 2 carrots, peeled and chopped
  • 3 cloves of garlic
  • 1 can (or 1/5 cups) full fat coconut milk
  • 3-4 tsp. salt, to taste
  • 1/2-1 tsp. pepper, to taste
  • Dash of sage
  • 1/8 tsp. nutmeg
  • 1/4 tsp. white pepper

In a large soup pot, bring 2.5 cups of the stock to a boil.  Add in chopped carrots and whole garlic cloves, lower to a light boil and cook until both are tender, about 20 minutes.  Using a slotted spoon, scoop the carrots and garlic into a blender and add the pumpkin, sweet potato, and remaining half cup of chicken stock.  Blend until smooth and whisk into the chicken stock that was used to cook the carrots.

Season the soup to taste, and whisk in the coconut milk.  Allow to simmer for at least twenty minutes for all of the flavors to combine.

For the pumpkin bowls:

Preheat oven to 375.  Slice of the top (stem) of the pumpkins off, and turn upside down on a foil lined baking sheet with edges.  Place knife handles underneath the edges of the pumpkins to allow steam to escape.  Roast for 2-3 hours, or until the meat of the pumpkin is soft.

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