Creamy Pumpkin Soup
Thick and creamy pumpkin soup with canned pumpkin purée, chicken stock, apple cider, coconut milk, and chipotle pepper for a touch of heat!
Servings: 6 Servings
Calories: 299kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 0.5 teaspoon ground chipotle pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 29 ounces solid-pack pumpkin 2 - 14.5 ounce cans, not pumpkin pie filling
- 4 cups chicken stock or vegetable stock
- 0.75 cup apple cider
- 0.5 cup full-fat coconut milk the kind in a can, shaken
- 6 tablespoons Greek yogurt or sour cream to garnish - omit for dairy-free
- 3 slices bacon thick-sliced, cooked and crumbled
- 0.5 cup toasted pumpkin seeds
Instructions
- Heat olive oil in a large Dutch oven or large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the garlic, stir and cook for one additional minute.
- Add the salt, pepper, and chipotle powder, and stir to combine.
- Stir in the pumpkin, stock, and apple cider. Cover, reduce heat, and simmer for 45 to 60 minutes.
- Remove from heat and whisk in the coconut milk (or heavy cream). Puree soup in a blender or in the pot with an immersion blender.
- Garnish with Greek yogurt (or sour cream), crispy bacon crumbles, and toasted pumpkin seeds.
Notes
- Optional spices: nutmeg, cumin, and coriander for added warmth.
- For vegan pumpkin soup: substitute vegetable broth, omit the bacon, and swirl coconut milk into finished soup.
- Spicy pumpkin soup: Add a pinch of chili flakes, finely chop up jalapeños and add with the onions, or substitute cayenne pepper for the chipotle.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Make sure it’s cooled completely before sealing it up.
- Freezing: Pumpkin soup can also be frozen. Portion it into freezer-safe containers, leaving some room for expansion. It keeps well for up to 3 months.
- Reheating: For reheating, use a gentle heat on the stove. Stir occasionally to avoid scorching. If it’s thickened, just whisk in a little broth or water.
Nutrition
Calories: 299kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 734mg | Potassium: 688mg | Fiber: 5g | Sugar: 12g | Vitamin A: 21386IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 4mg
