This recipe takes the shortcut of using canned pumpkin, which is much easier than breaking down and roasting a whole pumpkin. I like to serve this soup with crusty bread for dipping, or in a bread bowl. I typically purchase bread bowls from the bakery section at Panera Bread.
* 1 15 oz can pumpkin purée (not flavored pumpkin pie filling!)
* 1 13.5 oz can lite coconut milk (or sub full fat coconut milk)
* 1 cup chicken stock, can sub veggie stock or water
* 3 tablespoon salted butter or vegan butter
* 2 medium-sized shallots or ½ an onion, chopped fine
* 1 tablespoon freshly minced garlic
* 1 chicken bouillon cube or 1 teaspoon better than bouillon
* 1 tablespoon brown sugar
* 1 teaspoon fresh thyme minced, or ¼ teaspoon powdered thyme
* ¼ teaspoon ground nutmeg
* salt to taste
* fresh cracked black pepper to taste
* raw pumpkin seeds optional, for topping
**Instructions**
1. In a large pot or dutch oven, melt the butter over medium heat. Add the chopped shallot and cook, stirring frequently, for about 3-5 minutes.
2. Make sure your can of pumpkin is open and ready to go, then add the garlic to the pot. Stir frequently until the garlic is fragrant, about 1 minute. Quickly add the pumpkin purée and mix everything together. (Work quickly so the garlic doesn’t begin to burn)
3. Add the brown sugar and nutmeg, then cook the pumpkin mixture for about 5 minutes, stirring frequently, until it has thickened.
4. Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the chicken bouillon, thyme, ¼ teaspoon salt (per batch), and fresh cracked black pepper (to taste).
5. Bring the soup to a boil, then lower the heat and simmer until the desired thickness is reached (15-20 minutes).
6. Optional – Blend the soup. Allow the soup to cool slightly, then blend with an immersion blender or transfer in batches to a standard blender. This improves the consistency of the soup. Bring the blended soup back to a simmer before serving. (If you are inexperienced with blending hot soup in a blender, please see [this article](https://cookfasteatwell.com/how-to-puree-soup-in-a-blender/) for tips to avoid injury)
7. Taste and season with more salt/pepper if desired. Serve the soup hot, topped with more fresh cracked black pepper, raw pumpkin seeds, and fresh thyme. Serve in a bread bowl or with crusty bread for dipping!
This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!
NatureGymratGirl on
wow that looks so good! Thank you for sharing your recipe..
2 Comments
# Pumpkin Soup with Canned Pumpkin
This recipe takes the shortcut of using canned pumpkin, which is much easier than breaking down and roasting a whole pumpkin. I like to serve this soup with crusty bread for dipping, or in a bread bowl. I typically purchase bread bowls from the bakery section at Panera Bread.
**Original Recipe:** [Pumpkin Soup with Canned Pumpkin](https://www.craftycookbook.com/easy-pumpkin-soup-with-canned-pumpkin/)
**Ingredients:**
* 1 15 oz can pumpkin purée (not flavored pumpkin pie filling!)
* 1 13.5 oz can lite coconut milk (or sub full fat coconut milk)
* 1 cup chicken stock, can sub veggie stock or water
* 3 tablespoon salted butter or vegan butter
* 2 medium-sized shallots or ½ an onion, chopped fine
* 1 tablespoon freshly minced garlic
* 1 chicken bouillon cube or 1 teaspoon better than bouillon
* 1 tablespoon brown sugar
* 1 teaspoon fresh thyme minced, or ¼ teaspoon powdered thyme
* ¼ teaspoon ground nutmeg
* salt to taste
* fresh cracked black pepper to taste
* raw pumpkin seeds optional, for topping
**Instructions**
1. In a large pot or dutch oven, melt the butter over medium heat. Add the chopped shallot and cook, stirring frequently, for about 3-5 minutes.
2. Make sure your can of pumpkin is open and ready to go, then add the garlic to the pot. Stir frequently until the garlic is fragrant, about 1 minute. Quickly add the pumpkin purée and mix everything together. (Work quickly so the garlic doesn’t begin to burn)
3. Add the brown sugar and nutmeg, then cook the pumpkin mixture for about 5 minutes, stirring frequently, until it has thickened.
4. Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the chicken bouillon, thyme, ¼ teaspoon salt (per batch), and fresh cracked black pepper (to taste).
5. Bring the soup to a boil, then lower the heat and simmer until the desired thickness is reached (15-20 minutes).
6. Optional – Blend the soup. Allow the soup to cool slightly, then blend with an immersion blender or transfer in batches to a standard blender. This improves the consistency of the soup. Bring the blended soup back to a simmer before serving. (If you are inexperienced with blending hot soup in a blender, please see [this article](https://cookfasteatwell.com/how-to-puree-soup-in-a-blender/) for tips to avoid injury)
7. Taste and season with more salt/pepper if desired. Serve the soup hot, topped with more fresh cracked black pepper, raw pumpkin seeds, and fresh thyme. Serve in a bread bowl or with crusty bread for dipping!
This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!
wow that looks so good! Thank you for sharing your recipe..