If fall weather has you craving all things pumpkin, stop yourself at the coffee counter. You don’t have to fill up on pumpkin coffee beverages or pumpkin muffins to try to embrace cooler temperatures and sweater weather.
This pumpkin soup recipe is one the easiest I’ve ever tried. Plus, it’s packed with nutrients. And dietitians agree: pumpkin puree is just as healthy from the can as it is if you roasted it yourself at home. Just look for BPA-free cans.
Recipe for pumpkin coconut soup
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups solid-pack pumpkin, canned
- 2 cups chicken or vegetable broth
- 1 teaspoons sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 cups unsweetened coconut milk, divided
- Salt and pepper
- Pepitas for garnish
Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
A one cup serving is about 200 calories.
Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.