Is it pumpkin time yet?! I must admit that fall is my favorite time of year. The fall leaves are beautiful, the sweatshirt weather is lovely, but the food is the best. Applesauce, chia tea, and -- my personal favorite-- pumpkin everything! This creamy pumpkin soup recipe was created for those of you who, like me, love pumpkin.
This creamy pumpkin soup recipe retains some of the flavors of pumpkin pie (with the addition of pumpkin pie spice) but is not sweet at all, letting the pumpkin really shine through. For those who like it sweet, a little maple syrup drizzled on top is heavenly. I love it spicy, dressed up just like the picture. A big bowl of creamy, dreamy Pumpkin soup is perfect next to a green salad as a main course. It's also lovely in a cup next to or before your favorite meal.
For the Kiddos
My kids like soup, but not all do. Toddlers often enjoy soup because the consistency is similar to pureed baby food. My favorite way to entice kids to eat soup is by providing them with a bunch of different toppings. That way, they can dress up their meal any way they please. It's fun for adults, too. We often use topping to make smiley faces. If you feel like putting in extra work, cutting cheese or veggies into tiny shapes to sit on top makes the soup look like a fun work of art. (I love these little cutters from Amazon. The fish cutter makes an appearance everywhere.) But don't feel obligated. The heavenly smell of this soup cooking will probably be enough to make kids want to take a bite. Let us know below. Do you love pumpkin? Or do you prefer other fall flavors-- like apple and brussel sprouts?
This creamy pumpkin soup recipe retains some of the flavors of pumpkin pie (with the addition of pumpkin pie spice) but is not sweet at all, letting the pumpkin really shine through. For those who like it sweet, a little maple syrup drizzled on top is heavenly. I love it spicy, dressed up just like the picture. A big bowl of creamy, dreamy Pumpkin soup is perfect next to a green salad as a main course. It's also lovely in a cup next to or before your favorite meal.
Author: Ashley Keating
Ingredients
1 TBS olive oil
1 large diced onion
4 cloves of garlic
2 15-ounce cans pure pumpkin
3 cups low-sodium vegetable broth
1 15-oz can coconut milk
1 TBS cumin
2 tsp coriander
1 tsp pumpkin pie seasoning
1/4 teaspoon salt (to taste)
Optional garnishes: Seeds, feta cheese, maple syrup (for those who like it sweet) or cayenne pepper (for those who like it hot)
Directions
Heat the olive oil in a pan on the stove and saute the diced onions until they caramelize a bit (5 to 10 minutes). Add the garlic and saute a few more minutes until the garlic starts to take on some color.
Add everything to the Crock Pot (except the optional toppings). Give it a good stir.
Cook on low for about 4 hours. Enjoy the amazing smell in your house!
Use an immersion blender to puree the soup until it is very smooth. (But careful not to splash any hot liquid on yourself when doing this.) Taste and add salt or adjust seasonings if necessary.
