It’s no surprise I love to incorporate pumpkin into as many dishes as I can during the fall. Today was one of those days I experimented with creating a new pumpkin soup recipe. I was craving a creamy, warm pumpkin soup after a morning run. The weather lately has definitely resembled winter more than fall. To offset the cold weather outside, I like to make a warming soup. I have been wanting to make a vegan friendly pumpkin soup using unsweetened coconut milk for some time now. I decided to combine a can of pumpkin puree with a can of coconut milk for the soup. I did not want to spend too much time making the soup as I was already hungry after the run. The best part about this soup was how little time it took to come together. The coconut milk provided the soup with the needed creaminess and helped the soup achieve a nice consistency. To add a savory depth of flavor to the soup, I stirred in a packet of vegetable broth concentrate. The soup was ready to serve in under 15 minutes. Part of the reason I made this soup today was because I had planned to make a creamy pumpkin soup for Thanksgiving in a couple weeks. The pumpkin soup turned out even better than I had expected and made for a great brunch dish. It turned out so well, I will definitely include it as part of my Thanksgiving dinner menu.
Creamy Pumpkin Soup:
· 13.66-ounce can unsweetened coconut milk
· 15-ounce can of 100% pumpkin puree
· 0.33-ounce (9.6g) packet of vegetable broth concentrate
· ½ teaspoon kosher salt
Directions:
1) Open the can of unsweetened coconut milk. Scoop the cream from the top of the can into a small bowl. Keep the rest of the coconut milk in the can. Set aside the bowl and the can.
2) Heat a Dutch oven pot on medium-low heat. Add the pumpkin puree into the pot. Stir in the packet of vegetable broth concentrate. Pour in the coconut milk from the can. Add the kosher salt. Let the soup cook in the pot until warmed, about 5-7 minutes.
3) When ready to serve, stir in the desired amount of coconut cream.
Takeaways: When serving the soup, feel free to add in freshly cracked back pepper and/or a few dashes of hot sauce to spice up the soup. You can also add some crusty bread or croutons to the soup for some crunch.