This week, I am taking a break from the sweet and switching to savory. I’m still sticking with my fall flavors theme though. A comforting coconut pumpkin soup! Filled with pumpkin spice, with some heat thrown in all mellowed out by the creamy coconut milk. Perfect for Sunday Supper with plenty of leftovers for the week!
I have never been much of a soup person, never a stew person. But I do love me a good creamy, hearty soup, so I whipped one up. I had all this frozen Osso Bone Broth in my freezer. Yes, I fell victim to the FB ads, I have no will power! Any who, they are quality ingredients and good-for-you bone broth. I just don’t like sipping on them plain. So, they make a good base for soups! I also have been on my fall flavors fetish, wait, fetish sounds weird, fiesta is better. Anything for an alliteration. Anyway, I thought, why not turn that nourishing bone broth into a nourishing delicious soup! I also have a bunch of cans of pumpkin puree…tis the season. You could roast your own pumpkin for this but the canned stuffed works just as well. I had made a batch of pumpkin apple cider butter, yes, more pumpkin, and had left over puree that I didn’t want to go to waste. Plus, this soup gave me the chance to play with my immersion blender! Such a handy little tool! I am also getting a lot of good use out of my trusty Dutch oven.
I love these little white pumpkins! They are perfect for your fall décor and to dress up your dinner table! I got these at Whole Foods.
This soup is full of flavor, it has the familiar pumpkin spices, but with some added heat from cayenne. I do love a lot of spice in my life (sadly mostly from my food… 😉 ). But hey, who doesn’t? It all comes together nicely with the addition of the creamy coconut milk to give it a nice luxurious texture. This soup is dairy free and Paleo friendly. You could also easily make it vegan but subbing out the chicken broth for vegetable broth. Would still do the trick!
As I was saying, this is a great Sunday Supper, easy to prepare and will feed you for a couple days! So, you don’t have to think about what’s for dinner Monday or Tuesday. You can concentrate on what to make Wednesday! 🙂
Jump on the Fall Flavors Fiesta with me and whip up this easy peasy pumpkin soup.
Enjoy!
- 2 16oz bags of Osso Good Bone Broth - Chicken (can sub regular stock or vegetable stock)
- 1 can of pumpkin puree
- 1 medium yellow onion
- 1 cup canned full fat coconut milk
- 2 garlic cloves
- ¼ tsp. to ½ tsp. cayenne pepper
- ⅛ tsp. cumin
- 1 tsp. salt (plus more to taste)
- 1 tbsp. olive oil
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ⅛ tsp. all spice
- a pinch of cinnamon
- a pinch of cloves
- 2 tbsp. of date nectar (can sub honey or maple syrup)
- Roasted pepitas to garnish
- In dutch oven or large heavy bottom pot, heat the olive oil over medium heat.
- Chop the onion and add to the pot and cook onions until translucent.
- While onions are cooking mince the garlic and add to the pot. Stir until fragrant, about a minute.
- Add the rest of the spices and stir for another minute or two.
- Add the bone broth and pumpkin puree. Whisk until fully combined together.
- Using an immersion blender blend the soup until fairly smooth, small bits of onion are ok. If you don't have an immersion blender, transfer in batches to a blender and carefully blend. Transfer back to the pot over medium heat.
- Bring mixture to a boil then reduce to simmer. Add the date nectar or honey and the coconut milk and stir to combine.
- Simmer uncovered for about 35 minutes. Stirring occasionally. Add salt to taste.
- Store leftovers covered in fridge for 3 to 5 days. Can freeze in airtight container for up to 3 months.
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