Pumpkin Soup Recipe

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Course: Dinner/Entree, Soup

Cuisine: American

Method: Stove Top

Pumpkin Soup Recipe - a delicious and easy homemade pumpkin soup recipe that is perfect for Fall!

Prep: Preheat oven to 350℉.
Bake Pumpkins: Cut 2 pie pumpkins in half and scoop out seeds. Place hollowed side down on parchment-lined sheet pan. Bake for 45 minutes.
Scoop: Once pumpkins are done roasting, let cool slightly, and scoop out insides. Place cooked pumpkin flesh in a large Dutch Oven.
Combine: Add 14.5 ounces full fat coconut milk, 4 tablespoons real maple syrup (taste later and add more as desired), and 1½ teaspoons kosher salt. Use an immersion blender to fully combine (if you don't have immersion blender just place in blender and blend for a minute or two). Add 2 tablespoons butter and stir until it melts and combines.
Adjust: 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.
Serve: Ladle into individual bowls and enjoy!

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.

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