Super Creamy 4 Ingredient Pumpkin Soup – a creamy and delicious fall soup that is perfect to make-ahead for lunch or even as a Thanksgiving side dish! (Dairy-Free/Whole30-Friendly/Paleo/Vegan-Friendly)
Easy Pumpkin Soup
This Super Creamy 4 Ingredient Pumpkin Soup is perfect as a Thanksgiving side dish (or just for lunch on a random Tuesday)!
I am absolutely loving all the amazing fall soups and chili’s right now – and add this one to the list! I had never tried pumpkin soup before so I was a little nervous when I was testing this recipe, but I absolutely fell in love with it! Pumpkin soup is officially one of my new favorite things for this fall!
And I think it would actually be really fun to serve this as a Thanksgiving side dish – something different, but absolutely delicious! Your guests would definitely love it!
If you are also digging all the cozy soups and stews check out this awesome round-up with over 20 of my fall favorites!
Other Recipes You Might Like
- How to Make Pumpkin Puree
- How to Roast Pumpkin Seeds
- Easy Pumpkin Chili
- Delicious Dairy-Free Pumpkin Pie
I have so many Thanksgiving recipes coming your way, you guys!!! I am so excited to share them with you!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
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Super Creamy Homemade Pumpkin Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Super Creamy Homemade Pumpkin Soup
Ingredients
- 2 pie pumpkins
- 1 can coconut milk
- pinch of salt
- 2 Tablespoons honey (or maple syrup) – more to taste (this is optional – depending upon how sweet your pie pumpkins are you might not need any sweetener. Note: if you add honey or maple syrup it will no longer be Whole30 compliant)
Instructions
- Preheat oven to 350 degrees.
- Cut pumpkins in half and scoop out seeds.
- Place hollowed side down on parchment-lined cookie sheet.
- Bake for 45 minutes.
- Once pumpkins are done roasting, scoop out insides and place in medium-large saucepan.
- Add coconut milk, salt and honey or maple syrup.
- Use immersion blender to fully combine (if you don’t have immersion blender just place in blender and blend for a minute or two).
- Taste and add additional maple syrup or honey, if desired.
Renny Gruber says
My grandma used to make pumpkin soup for me when I was little. She grew her own pumpkin and would chop the pumpkin into pieces and boiled it with the coconut milk on the fire. I am going to try your version for sure. I bet it will be just as delicious as my grandmas.
Jen says
Could you use canned pumpkin? If so, how much?
Erin says
Hi, Jen! Unfortunately I do not think canned pumpkin would work or taste as well as the pie pumpkins!
Liza says
To get the While 30 sweetness, could you add a date or two to it before blending?
Erin says
I think that would work perfectly! Just taste it without first, my pumpkins were super sweet so you might not even need any! But if you do need some extra sweetness, dates would be a great option to keep it Whole30!