Well, it’s Thanksgiving day here in Canada and I wanted to share one of my new favourite thick and savoury pumpkin soup recipes. This is one of those lunchtime menu items you can throw together with what’s leftover, when the guests have all gone and you’ve still got some green onions, a few garlic cloves and a couple of extra cans of pumpkin puree sitting around. But, then again, savoury pumpkin soup is always a great option on a cool, crisp fall day. Have it on it’s own or with toasted garlic bread or sandwiches; an easy lunchtime meal to throw together.
For this recipe, you’ll need the following ingredients:
- 2 1/4 cans of pumpkin puree (approx. 14 oz per can)
- 3-4 green onions, diced
- 3-4 cloves garlic, minced
- 2 cups vegetable stock (or 1 vegetable bouillon cube dissolved in 2 cups boiling water)
- 1 cup coconut milk (not canned) or other dairy-free alternative
- 2 Tbsp maple syrup
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
- (Optional: toasted pine nuts or almond slivers)
- Serves 3-4
First, pour your vegetable stock into a pot and bring to a boil (or, as I did, dissolve 1 bouillon cube into 2 cups of boiling water).
At the same time, add 2 tablespoons of cooking oil, such as olive oil or coconut oil, to a large saucepan over medium heat. Add the diced onions and minced garlic and fry for approximately 2 minutes or until translucent.
Next, add all your wet ingredients into the saucepan (vegetable stock, pumpkin puree, coconut milk, maple syrup).
When you’ve mixed your ingredients thoroughly, transfer to a blender. Blend until you are satisfied with the consistency; transfer back to saucepan. (At this point you may add more vegetable stock if you’d prefer the soup to be a bit thinner).
Next, add your spices: cinnamon, sea salt, black pepper, nutmeg.
Blend thoroughly into soup and continue to heat at medium-low setting for 5-8 minutes.
(Optional: While your soup is still heating through, you can toast your pine nuts or almond slivers in your oven or toaster oven. About 1-2 minutes on a medium to high heat seating).
Once your soup is heated through, transfer to your favourite soup bowls, top with the toasted nuts, and you are ready to serve 🙂
This thick and savoury pumpkin soup is quick and easy to make. A hardy and healthy lunchtime meal for your family to enjoy. It’s gluten-free and dairy-free and great for those on a paleo or vegan diet. With so many food sensitivities out there, it’s nice to know that there are still some delicious seasonal recipes out there which all of us can enjoy 🙂
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