Pumpkin may be best known for pies and fall treats, but it works just as beautifully in savory dishes. This Creamy Pumpkin Soup is warm, comforting, and full of fall flavor without tasting like pumpkin spice.
Made with 100% pure pumpkin, bone broth, coconut milk, fresh ginger, and savory herbs, it comes together quickly for an easy November lunch or dinner. Top it with toasted pepitas for a little crunch and an extra boost of nutrients.
Ingredients (serves 4)
1 TBS extra virgin olive oil or grass-fed ghee
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp ground nutmeg
2 (15 oz) cans 100% pure pumpkin (preferably organic)
3 cups chicken bone broth or vegetable broth
1 cup full-fat coconut milk
Sea salt and black pepper, to taste
1/4 cup pepitas, for topping
Optional: fresh thyme or sage, for garnish
Instructions:
Heat olive oil or ghee in a large pot over medium heat.
Add the onion and sauté for 4-5 minutes, until softened.
Add the garlic and ginger and cook for another 30-60 seconds, until fragrant.
Stir in the thyme, sage, and nutmeg.
Add the pumpkin and broth, stirring until well combined.
Bring the soup to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally.
Stir in the coconut milk and season with sea salt and black pepper to taste.
For an extra-smooth texture, carefully blend the soup using an immersion blender. If using a traditional blender, allow the soup to cool slightly and blend in batches.
Divide between bowls and top with pepitas and fresh herbs, if desired.
Tips & Swaps:
No coconut milk? Substitute heavy cream for an equally rich and creamy soup.
Adjust the consistency: Add additional broth if you prefer a thinner soup, or simmer a little longer for a thicker texture.
Add some heat: A pinch of cayenne or red pepper flakes pairs beautifully with the slightly sweet pumpkin.
Make it a meal: Serve alongside roasted chicken, turkey, or another protein for a more complete and satisfying meal.
Toast the pepitas: Toast them briefly in a dry skillet before serving to bring out even more flavor.
Why It Works For Fall:
Pumpkin, sage, thyme, and ginger bring together some of the flavors we naturally gravitate toward as the weather begins to cool.
This savory recipe is an easy way to enjoy actual pumpkin rather than simply pumpkin-flavored foods.
Using 100% pure canned pumpkin makes this soup quick enough for a busy evening without sacrificing flavor.
