Savory Pumpkin Soup
On September 30th I found myself at Trader Joe’s buying all things pumpkin. My car was stocked with five pumpkins, two cans of pumpkin puree, pumpkin candles, and various pumpkin spices. To say I’m ready for pumpkin season is an understatement…if you haven’t figured that out already… When I was left with a couple of cans of pumpkin puree, I decided to make a simple and savory pumpkin soup.
As the temperatures drop, there’s nothing more nourishing to me than a warm bowl of soup. Plus, it freezes well. Every batch of soup I make I am sure to also fill a few Mason Jars with the soup and freeze them. This takes away the headache of yet again figuring out what I want to eat for lunch.
If you do freeze your pumpkin soup in individual jars as I do, make sure to leave room for expansion. If not, you’ll find yourself with a freezer full of broken glass.
You’ll find my pumpkin soup is a pretty simple recipe with only a few ingredients. The first time I made this it did not have much flavor, so feel free to add a little more spices if you feel the same.
If you don’t have the “pumpkin spice” blend as I mentioned, you can substitute it with the ingredients that make up the pre-mixed pumpkin spice-nutmeg, allspice, cloves, nutmeg, and ginger.
If this pumpkin soup does not satisfy your craving for pumpkin flavors, you could try my Paleo Pumpkin Muffins. The last time I made that dessert I substituted out chocolate chips for Cappello’s Cookie Dough and it did NOT disappoint.
The fall in Denver has not only brought lower temperatures, beautiful leaves, but a new addition to my home. Just last weekend we picked up our 8-week old puppy- Huck.
To say I am in love and a newly obsessed dog mom is another understatement.
I grew up with dogs, but never have I had one on my own in my adult life. He’s brought so much joy to our lives and it hasn’t even been a week together. Leaving for work and having to say goodbye to him in the morning is devastating, but waking up with him and coming home to him makes my day.
Between Huck and pumpkin flavored things it has been a pretty nice start to the leaf changing seasons!
What’s been the best part of your fall?
Savory Pumpkin Soup
1/2 yellow onion, diced
2 garlic cloves, diced
1 can of pumpkin puree
1 can of pure coconut milk
1 container of chicken broth (about 32 oz.)
1 tsp. of salt
1 tsp. of pepper
2 tsp of cinnamon
2 tsp of pumpkin spice
2 tbsp. of grass-fed butter or ghee
1 tbsp. of olive oil
1. Heat large pot with oil and butter. Add in onions and garlic, sauté 3 mins or until translucent
2. Add salt and pep and stir
3. Add in pumpkin, 1/2 can of coconut milk, broth. Stir.
4. Add pumpkin spice and cinnamon. Bring to a boil. Bring soup down to a simmer, cover on low for 1 hour. (Note: Soup can simmer for less time, however, the flavor will be stronger if it simmers for a greater length of time).
5. Blend soup using a high-speed blender or inversion blender