Here’s a simple Pumpkin Soup recipe that’ll make any mama proud. Packed with nutritious healthy ingredients, you won’t believe how addictive this soup is. You’ll be dishing out seconds by the bucket-load.
It’s that time of year again.
The time when wearing two jumpers, a coat, and a scarf inside is deemed acceptable, nay, necessary.
Now, I live up on the coast so, thankfully, the weather hasn’t dropped below 4°C (39°F), but I’ve found on some days, particularly rainy ones, I’ll need a scarf on indoors along with my thickest jumper because the wind chill is just unbearable.
Drinking hot tea and cosying up with soup in the evening has been my go-to this winter. So, for such occasions, I’ve created my own twist on the winter-favourite: Pumpkin soup.
This creamy, dairy-free, highly nutritious pumpkin soup is made completely from scratch, and will have you warm, cosy and content by the fire in no time.
Roasting the pumpkin is the only part of this recipe that takes the most time. Once it’s done, this soup will be ready in minutes!
While you’re waiting for the pumpkin, you can whip yourself up a batch of dairy-free hot chocolate to give you something cosy and warm to sip on in the meantime. It’s one of my favourite things to make while I wait.
Instead of sour cream I’ve subbed in coconut cream for a dairy-free alternative. It takes this soup to a whole new level of creaminess…
You can enjoy this soup for lunch or dinner, and it’s utter perfection when paired with some homemade gluten-free bread. I love to dip the bread in the soup so it absorbs all the delicious flavours.
Before we get started in learning how to make this creamy pumpkin soup – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Creamy Pumpkin Soup
The perfect soup for a cold winter’s day. Snug up on the sofa with a blanket, some hot cocoa and this bowl of deliciousness.
Makes approx. 5-6 servings
- 1 Kent pumpkin, roughly chopped, seeds and skin removed
- 1 tbsp coconut oil
- 1/2 tbsp Himalayan sea salt
- 3 garlic cloves, peeled
- 2-3 cups homemade vegetable stock (or store-bought)
- 1 cup canned full-fat coconut milk
- 1-2 tbsp honey or maple syrup
- 1 tsp each Himalayan sea salt and black pepper
- 1-2 tsp each cinnamon, coriander, cumin, and nutmeg (optional)
- Coconut cream, for topping
- Preheat oven to 180°C (350°F) and, using a sharp knife, roughly chop the Kent pumpkin into small chunky pieces, removing the skin and seeds. The seeds can be saved to make delicious roasted pumpkin seeds, while the skin can be composted. Place the pumpkin in a baking dish and coat in coconut oil and sea salt.
- Bake for 45-50 minutes or until when a fork is inserted, it goes in easily. Remove from the oven and add to a large saucepan.
- Place saucepan over medium heat, then add the garlic, vegetable stock, coconut milk, honey, sea salt, black pepper, and seasonings (if using). Bring to a simmer then remove from heat and allow to cool for 5-10 minutes.
- Transfer the soup mixture to a high-speed blender and process until puréed. Alternatively you can use an immersion blender to purée the soup.
- Serve straight away with a dollop of coconut cream on top and a side of fresh bread, or store in an airtight container in the fridge for up to one week.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
What’s your favourite soup to make in winter? Share in the comments below.
Lots of love,