This pumpkin soup is almost as easy as opening a can you bought from the store- but it is packed with fresh flavour and much healthier than store-bought soup. It is also gluten-free!
1/2 white onion, diced
2 cloves garlic, finely chopped
2 cups pureed pumpkin or squash
1 cup coconut milk
2 cups low sodium vegetable broth
1 tsp dried thyme
1/2 tsp salt (or less if your broth is not low sodium)
1/4 tsp pepper to taste
1-3 tbsp maple syrup or sugar (depending how sweet you prefer it)
1 tbsp pumpkin seeds (optional, for garnish)
Sauté the onion and garlic in a medium pot on medium heat with a splash of vegetable stock for a few minutes until they become translucent and fragrant. Add the rest of the ingredients and stir to combine. Keep simmering on medium/low heat for 15 minutes, stirring occasionally. Transfer to a blender to blend the onion and garlic.
I have tried so many pumpkin soup recipes, but there was always something off about them – the seasonings, the lack of sweetness… anyways, this recipe is PERFECT. Even the salt was spot-on. I did the whole three tablespoons of maple syrup because why wouldn’t you. Can’t wait to have leftovers tomorrow! Thanks!! 🙂