Pumpkin Soup
The warm sweetness of paprika and nutmeg combine with the savory seasonings of onion, garlic, and cayenne pepper to create this decadent, full-bodied purée.
Ingredients
- 1 cup (240 ml) vegetable broth, or chicken broth
- ¼ cup (60 ml) coconut milk
- 1½ cup (370 g) pumpkin purée, or roasted pumpkin
- ½ (60 g) small onion, peeled, sauteéd
- 2 roasted garlic, peeled
- 1 date, pitted
- 1 pinch ground nutmeg
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.
Chef's Notes
Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!
Nutrition Information
| Serving Size | 1 serving (401 g) |
| Amount Per Servings | |
| Calories | 170 |
| Total Fat | 5 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 0 mg |
| Sodium | 880 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 5 g |
| Sugars | 16 g |
| Protein | 4 g |
Pumpkin Soup is rated
out of
5 by
19.
Rated 5 out of
5
by
Granny PBF from
Perfect soup for a chilly day
My first time making soup in my new vitamix. I loved the soup, but must admit I changed some of the ingredients. We all have our own " dietary quirks," so I subbed raw honey for the brown sugar, replaced the cayenne with fresh ground ginger, added a few leftover steamed carrots/ parsnips, and sprinkled a minimal amount of cinnamon on top. This soup was perfect for a chilly autumn day. I had friends over and served it with warm crunchy crusted garlic bread. ( and white wine).
Date published: 2016-10-26
Rated 5 out of
5
by
Heba from
Yummy
this was an excellent soup. I only substituted the a canned pumpkin for the roasted pumpkins I made. Also, I used my home made chicken stock. Love it.
Date published: 2015-11-17
Rated 4 out of
5
by
Emac from
A bit spicy, but lots of tweaks are possible
I have a dry low spice tolerance, so I often change recipes for my taste, and my husband uses a few shakes of hot sauce in his own portion.
With pumpkin soups it’s nice to add apple or orange juice or slices, and the sweetness can counter the spice. Juice can replace some of the stock.
I often sub garlic for onions in many recipes.
I also like to reduce cayenne or chili, and replace with cumin and/or paprika.
It’s also nice to add a form of tomato (fresh, paste, juice, roasted or canned) and shredded carrot for a different flavour.
Serve with crumbled chèvre or dollop of sour cream & pumpkin seeds or croutons on top.
Date published: 2020-11-21
Rated 5 out of
5
by
Giovanna from
Tasty soup
This recipe is so good. I changed a little. I used fresh pumpkin. Added an extra onion. And added more cayenne paprika and used coconut milk and vege broth. This is my go to pumpkin soup so tasty I love it. This is def a winner.
Date published: 2017-02-17
Rated 5 out of
5
by
CriCri from
Taste great!
For sure that I will make this soup again, adding more stock. This time, I stir-fried together the pumpkin, the onion and the garlic in a little bit of oil for 2 minutes approx before adding it to the Vitamix. I own a Vitamix for 10 years and use it almost daily for making mostly soups, smoothies and nut butter.
Date published: 2017-10-18
Rated 1 out of
5
by
Sage is not amused from
Not what I was expecting
Imagine being almost 9 months pregnant, and craving pumpkin soup... you go to the store all excited and spend all that money for the ingredients. You get home, prep everything, and finally get to mixing all while thinking, “ohh heck yeah this is about to be awesome!” It’s done mixing... you can’t wait to put it in a bowl so you just scoop a big spoonful straight from your mixer getting ready to quell those cravings... only to get a big spoonful of something I can only describe as shrimp bisque’s Cajun cousin. I was highly disappointed. I might wait to try this recipe again when I’m not pregnant and when I’m ready for the heartburn one scoop so rudely gave me
Date published: 2019-10-15
Rated 4 out of
5
by
Jen79 from
Tastes like fall!
I had to tweak the recipe because I was stuck at home the day I made it. I'm vegetarian so I used vegetable broth. I used unsweetened almond milk instead of coconut milk, and I added more to thin out the soup a bit. I added a garlic clove, which I sautéed with the onion, because the intro mentioned garlic even though it wasn't in the ingredient list. And I love garlic! I don't have cloves and I was out of nutmeg, so I used pumpkin pie seasoning. I also used coconut sugar instead of brown sugar because that was all I had.. I topped mine with some homemade cayenne and sea salt toasted walnuts. And served it with some crusty bread. Mine turned out delicious but spicy. 1/4 teaspoon is a bit much if you don't like things hot, but I do. Still next time I might use a bit less so I can savor the pumpkin flavor more.
Date published: 2020-10-13
Rated 2 out of
5
by
kcromm from
Too spicy!
This was so easy to make! But I'll be tweaking the recipe. I like the recommendation to substitute ginger for the cayenne. It needed some other flavor too, which I'll play with. Substituted coconut sugar for brown sugar
Date published: 2017-08-24
