Easy Pumpkin Soup

I am about to tell you guys something you already know: it’s soup season! I couldn’t think of a better way to kick off my favorite time of year than with this Easy Pumpkin Soup, emphasis on the “easy.” Believe me when I say that this pumpkin soup is the best (and most delicious) way to ease yourself into Fall cooking. Here’s why…

This soup is:

• Beautifully seasonal
• Loaded with Fall ingredients and flavors
• Cooked in a single pot
• Ready in under 30 minutes

Soup = Silver Bullet

I am a big believer in the idea that soup should never be overly complicated. Save all that extra work for holidays and special occasions. There shouldn’t be anything stopping you from whipping up a warm pot of soup on any given day of the week. This Easy Pumpkin Soup absolutely fits into that category. It is warm, quick, healthy and everything else soup should be.

There have been so many times when I have come home after a long day and wanted nothing more than to order takeout. This admittedly occurs on a weekly basis. Soup is the silver bullet we all need after a hard day. All you need to do is keep a few cartons of vegetable broth in your pantry. Simply throw whatever nearly-bad, leftover veggies you have in your fridge into a pot to sauté for a bit, dump in the broth, and let that baby simmer. Boom! Dinner in under 30 minutes.

Method

This pumpkin soup is no different. The onions and apples are cooked together until soft and then the garlic, spices, and pumpkin follow. The broth is poured in along with some coconut milk for creaminess and then the soup is left to simmer. Done. An amazing, Fall dinner appropriate for soup season.

Easy Pumpkin Soup

An incredible Autumn-inspired soup full of pumpkin, sage, and thyme flavor. Comes together in 30 minutes!

• Author: Lyndsey
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: entrée, soup
• Cuisine: vegan, gluten-free

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Ingredients

1 onion, chopped

1 apple, chopped (unpeeled)

4 cloves garlic, minced

1 tsp sea salt

1/4 tsp black pepper

1 tsp dried thyme

1/2 tsp dried sage

3 c low sodium vegetable broth

1 15oz can pumpkin puree

1/2 c full-fat coconut milk

Instructions

1. Heat 3-4 tbsp of vegetable broth in a large soup pot over medium-high heat. Add onions and the chopped apple to the pot and sauté stirring frequently until soft, about 10 minutes. Add the garlic, salt, pepper, thyme, and sage to the pot and continue cooking until fragrant, about 2 more minutes.

2. Add the vegetable broth and pumpkin puree to the pot and stir until combined. Bring soup to a boil and then reduce heat to low. Continue to simmer soup for about 10 minutes. Turn off heat.

3. Using an immersion blender, blend soup until completely smooth and velvety. Stir in the full-fat coconut milk and adjust seasoning to taste. Serve with additional coconut milk, sage, and pumpkin seeds if desired. Soup can keep in a sealed container in the refrigerator for 3-5 days or be frozen for up to a month.

Equipment

immersion blender

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Nutrition

• Serving Size: 2 cups
• Calories: 141
• Sugar: 11g
• Sodium: 749mg
• Fat: 6.4g
• Saturated Fat: 5.5g
• Carbohydrates: 21.7g
• Fiber: 4.6g
• Protein: 2.4g
• Cholesterol: 0mg

Keywords: vegan, gluten-free, soup

Looking for more warm recipes? Be sure to check out:

Vegetable Quinoa Chili // Instant Pot Minestrone // Summer Ratatouille // Instant Pot Thai Curry Lentils // Instant Pot Black Bean Soup