Easy Pumpkin Soup with Canned Pumpkin
This pumpkin soup with canned pumpkin is so rich and delicious, but without the hassle and mess of breaking down a whole pumpkin! Pick up some bread bowls to make this meal extra special, or serve with crusty bread for dipping!
Ingredients
- 1 15 oz can pumpkin purée not flavored pumpkin pie filling!
- 1 13.5 oz can lite coconut milk or sub full fat coconut milk
- 1 cup chicken stock sub veggie stock or water
- 3 tablespoon salted butter or vegan butter
- 2 medium-sized shallots or ½ an onion, chopped fine
- 1 tablespoon freshly minced garlic
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme minced, or ¼ teaspoon powdered thyme
- ¼ teaspoon ground nutmeg
- salt to taste
- fresh cracked black pepper to taste
- raw pumpkin seeds optional, for topping
Instructions
- In a large pot or dutch oven, melt the butter over medium heat. Add the chopped shallot and cook, stirring frequently, for about 3-5 minutes.
- Make sure your can of pumpkin is open and ready to go, then add the garlic to the pot. Stir frequently until the garlic is fragrant, about 1 minute. Quickly add the pumpkin purée and mix everything together. (Work quickly so the garlic doesn't begin to burn)
- Add the brown sugar and nutmeg, then cook the pumpkin mixture for about 5 minutes, stirring frequently, until it has thickened.
- Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the chicken bouillon, thyme, ¼ teaspoon salt (per batch), and fresh cracked black pepper (to taste).
- Bring the soup to a boil, then lower the heat and simmer until the desired thickness is reached (15-20 minutes).
- Optional - Blend the soup. Allow the soup to cool slightly, then blend with an immersion blender or transfer in batches to a standard blender. This improves the consistency of the soup. Bring the blended soup back to a simmer before serving. (If you are inexperienced with blending hot soup in a blender, please see this article for tips to avoid injury)
- Taste and season with more salt/pepper if desired. Serve the soup hot, topped with more fresh cracked black pepper, raw pumpkin seeds, and fresh thyme. Serve in a bread bowl or with crusty bread for dipping!
Notes
I love to pick up premade bread bowls from Panera Bread to use with this soup! They sell the bowls in singles or as a 2-pack in the bakery section.
This recipe can easily be doubled, but may need extra time to simmer.
Nutrition
Serving: 1 cupCalories: 270kcal
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