When fall is in the air, there's nothing quite like the warmth and comfort found in a bowl of homemade pumpkin soup
Pumpkin Soup
Pumpkin Soup is a dish that transcends cultures and continents, with versions found in everything from ancient Native American cuisine to modern-day health-conscious kitchens. The appeal of pumpkin soup goes beyond its cultural significance; it's a treasure trove of health benefits. Pumpkins are low in calories and rich in antioxidants, vitamins, and minerals. Incorporating this seasonal ingredient into your diet can boost your immune system, protect your eyesight, and promote heart health, making it a must-have for any health-conscious home cook.
Pumpkin soup serves as a versatile base for a multitude of food pairings that can elevate your meal to a full dining experience. A light Mixed Greens, Fennel and Red Pear Salad complements the richness of the pumpkin soup, offering a refreshing and slightly tangy counterbalance. Alternatively, seasonal roasted vegetables such as Grilled Seasoned Brussels Sprouts add a savory depth and provide a beautiful array of colors and textures on the plate next to the vibrant orange of the soup.
Ingredients
Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes
- 2 tablespoon cooking fat
- 1 chopped onion
- 1 minced garlic clove
- 1 ½ lb pumpkin flesh, roughly chopped
- 2 medium sweet potatoes, peeled and roughly chopped
- 4 cups fresh chicken or beef stock
- 1 cup full-fat coconut milk
- Sea salt and freshly ground black pepper to taste
How to Make Pumpkin Soup
Heat a large pot, melt the cooking fat and cook the onion until soft. Add the garlic and cook for another minute, until fragrant.
Add the chopped pumpkin and sweet potatoes and cook for several minutes.
Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potatoes is tender.
Stir the coconut milk in and use your blender to blend, in batch, to the consistency of a purée.
If necessary, pour the soup back in the pot to reheat before serving.
A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand.
Serve with an extra splash of coconut milk swirled on top of each bowl.
More Soup Recipes
If you love soup as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Cream of Mushroom Soup Recipe
- Paleo Chicken Pot Pie Soup Recipe
- Zucchini Soup with Sweet Potato Scoops Recipe
- Sausage And Spinach Soup Recipe
- Slow Cooker Paleo Bison Stew Recipe
📖 Recipe
Pumpkin Soup
Ingredients
- 2 tablespoon cooking fat
- 1 chopped onion
- 1 minced garlic clove
- 1 ½ lb pumpkin flesh roughly chopped
- 2 medium sweet potatoes peeled and roughly chopped
- 4 cups fresh chicken or beef stock
- 1 cup full-fat coconut milk
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large pot, melt the cooking fat and cook the onion until soft. Add the garlic and cook for another minute, until fragrant.2 tablespoon cooking fat, 1 chopped onion, 1 minced garlic clove
- Add the chopped pumpkin and sweet potatoes and cook for several minutes.1 ½ lb pumpkin flesh, 2 medium sweet potatoes
- Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potatoes is tender.4 cups fresh chicken or beef stock, Sea salt and freshly ground black pepper to taste
- Stir the coconut milk in and use your blender to blend, in batch, to the consistency of a purée.1 cup full-fat coconut milk
- If necessary, pour the soup back in the pot to reheat before serving.
- A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand.
- Serve with an extra splash of coconut milk swirled on top of each bowl.
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