HOMEMADE

A homemade pumpkin soup with cozy fall flavors that uses canned pumpkin to keep things simple! It's creamy & delicious.

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Cut a sweet potato in half and cook in a 400F oven for 30-40 minutes until it's soft all the way through.

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Heat the oil in a large pot & add the diced onion and some kosher salt once heated. Cook for 3-4 minutes until translucent.

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While onion is cooking, peel and cut the cooked sweet potato after it has cooled.

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Add the cinnamon, ginger, nutmeg, & cloves to the onion, along with the sweet potato. Stir to combine.

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Add the canned pumpkin, broth, & bay leaf. Bring to a boil then lower heat & simmer for 15 minutes.

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Blend the soup, then add coconut milk & kosher salt & blend until smooth. Taste & add salt if needed, then serve!

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HOMEMADE

PUMPKIN SOUP

A homemade pumpkin soup with cozy fall flavors that uses canned pumpkin to keep things simple! It's creamy & delicious.

GET THE RECIPE

GET THE RECIPE

Ingredients: 1 tbsp coconut oil 1/2 cup diced onion 5/8 tsp kosher salt (+ more to taste) Spices (1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp each nutmeg & cloves, 1/4 tsp black pepper) 1 lb sweet potatoes 15 oz canned pumpkin puree 2 cups broth 1 bay leaf 1 cup full fat coconut milk

Cut a sweet potato in half and cook in a 400F oven for 30-40 minutes until it's soft all the way through.

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Heat the oil in a large pot & add the diced onion and some kosher salt once heated. Cook for 3-4 minutes until translucent.

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While onion is cooking, peel and cut the cooked sweet potato after it has cooled.

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Add the cinnamon, ginger, nutmeg, & cloves to the onion, along with the sweet potato. Stir to combine.

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Add the canned pumpkin, broth, & bay leaf. Bring to a boil then lower heat & simmer for 15 minutes.

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Blend the soup, then add coconut milk & kosher salt & blend until smooth. Taste & add salt if needed, then serve!

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WHAT'S THE BEST PUMPKIN TO USE FOR SOUP?

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