Thick, creamy, and infused with soul-soothing warm spices, this creamy pumpkin soup with canned pumpkin is a one-pot recipe that will feed and nourish your entire family quickly and easily!
¼teaspoonFreshly ground black pepper, more to taste
For Topping: Roasted pumpkin seeds, cream, herbs
Instructions
In a large pot, heat olive oil over medium heat. Once the oil is shimmering, add the onion and cook for 3-5 minutes or until translucent. Then add the garlic and cook an additional minute. Cook, stirring occasionally, until onion is translucent.
Stir in the stock, pumpkin, coconut cream, pumpkin pie spice, salt, and pepper. Bring to a light boil, uncovered, and then reduce heat to low and simmer 5-7 minutes, or until heated through. Stir frequently and then remove from heat.
Pour into a blender or use an immersion blender to purée the soup until smooth. You can skip this step if you don't mind the onions.
Ladle into bowls and drizzle coconut cream on top, pumpkin seeds and pepper if desired.
Notes
Roasted Pumpkin: This recipe works really well with fresh pumpkin as well (any variety is ok, but sugar pumpkins are my top choice). For an amazing flavor, try roasting fresh pumpkin before pureeing.Quarter a 2 1/2-pound pumpkin and remove the seeds. Place on a parchment-lined baking sheet and coat in olive oil. Roast in a 425°F oven for 35 minutes, or until the flesh is easily pierced with a fork. Let cool. Add in about 30 ounces to the soup.Cream: Feel free to swap out the coconut cream with heavy cream, if you prefer. Storage: Store in a covered container in the refrigerator for up to 5 days.