Description
Pumpkin Soup Recipe – a delicious and easy homemade pumpkin soup recipe that is perfect for Fall!
Ingredients
Scale
- 2 pie pumpkins
- 1 can full fat coconut milk
- 1 1/2 teaspoons kosher salt (more to taste)
- 4–6 tablespoons real maple syrup (more to taste) – sub honey if desired
- 2 tablespoons butter (or ghee)
Instructions
- Preheat oven to 350 degrees F.
- Cut pumpkins in half and scoop out seeds. Place hollowed side down on parchment-lined sheet pan. Bake for 45 minutes.
- Once pumpkins are done roasting, let cool slightly, and scoop out insides. Place cooked pumpkin flesh in a large Dutch Oven.
- Add coconut milk, salt, and 4 tablespoons real maple syrup (taste later and add more as desired).
- Use immersion blender to fully combine (if you don’t have immersion blender just place in blender and blend for a minute or two). Add butter and stir until it melts and combines.
- Taste and add additional maple syrup (or honey) or salt, as desired. Everyone’s tastes are different and pumpkins may vary in their natural sweetness.
Notes
- Coconut Milk: if your can of coconut milk has separated in the can, we recommend pouring it into a bowl and whisking until recombined before use.
- Whole30: omit maple syrup (or honey) and use ghee instead of butter to make this Whole30 compatible.
- Paleo: use maple syrup and ghee to make this paleo.
- Butter: the butter is optional, it will taste great without it, but we love how it adds just a bit of fattiness to this recipe to really round out the flavor. Sub dairy-free butter or ghee, as needed.
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 137
- Sugar: 9.2 g
- Sodium: 238.9 mg
- Fat: 9 g
- Carbohydrates: 15 g
- Protein: 1.8 g
- Cholesterol: 7.6 mg