Print

Easy Pumpkin Soup

Two bowls pumpkin soup and a plate of pumpkin seeds.

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

Scale

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

Nutrition

Keywords: vegan, gluten-free, soup