Pumpkin Soup Recipe

Pumpkin Soup

The warm sweetness of paprika and nutmeg combine with the savory seasonings of onion, garlic, and cayenne pepper to create this decadent, full-bodied purée.

Total Time15 Minutes 45 Seconds
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DifficultySimple

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Vitamix

Ingredients

1 cup 240 ml vegetable broth [or chicken broth]
¼ cup 60 ml coconut milk
1 ½ cups 370 g pumpkin purée [or roasted pumpkin]
½ small 60 g onion, peeled, sauteéd
2 roasted garlic, peeled
1 date, pitted
1 pinch ground nutmeg
½ teaspoon salt, optional
¼ teaspoon ground black pepper

1 cup 240 ml vegetable broth [or chicken broth]
¼ cup 60 ml coconut milk
1 ½ cups 370 g pumpkin purée [or roasted pumpkin]
½ small 60 g onion, peeled, sauteéd
2 roasted garlic, peeled
1 date, pitted
1 pinch ground nutmeg
½ teaspoon salt, optional
¼ teaspoon ground black pepper

1 cup 240 ml vegetable broth [or chicken broth]
¼ cup 60 ml coconut milk
1 ½ cups 370 g pumpkin purée [or roasted pumpkin]
½ small 60 g onion, peeled, sauteéd
2 roasted garlic, peeled cloves
1 date, pitted
1 pinch ground nutmeg
½ teaspoon salt, optional
¼ teaspoon ground black pepper

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Chef's Note

Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!

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