So I’ve been wanting to make a pumpkin soup recipe for awhile. You know, it’s the cold season and all, and it just seemed fitting. However, my husband Silas and I have been living in Mexico for a couple months and as you can imagine… pumpkin puree isn’t easy to come by. But that doesn’t mean that I gave up in my search (in fact, I’m hoarding 4 cans of it right now).
Through broken Spanish and the weird looks I got from saying the word “pumpkin,” I finally found it in a specialty isle. Success.
Now I know that Fall will be soon finished, but I don’t think it’s ever too late for pumpkin recipes. Especially pumpkin soup. There’s something so right about having a hot bowl of soup on a cold Autumn or Winter day. It warms you right up and makes you feel cozy.
Oh, and did I mention how this was simple? Yep, it probably takes a good 20 minutes to make, which means no slaving away in the kitchen just to make something that tastes good. So if you want an easy dinner or a quick side to your holiday meals, then this.. is it.
Savory, creamy, steamy, and absolutely delicious. There’s no reason why you can’t make it this cold season.
So if you’re still in the pumpkin, Autumn, leaves falling, hot cups of coffee and tea mood, then get in the kitchen and whip up a hot bowl of pumpkin goodness.
Oh! Also, don’t forget to buy a fresh loaf of bread at the store (or nearby bakery). It’s such a great addition to this Fall dish. Dipping in the soft bread and allowing it to soak up the pumpkin soup just tastes so good.
Now if you have any questions (or additions) for this pumpkin soup recipe, just let me know! I’d love to answer them and hear about your ideas!
Written from Santiago de Querétaro.
- 1-2 T Coconut Oil
- 1/2 Onion Chopped
- 2 Cloves of Garlic, minced
- 1-2 tsp. Garlic Powder
- 1-2 tsp. Cumin
- 1/2-1 tsp. Red Pepper Flakes
- 1 16 oz. Can of Pumpkin Puree
- 2 C Chicken Broth
- 1 14 oz. Can of Coconut Milk (or milk, half n half, cream)
- Salt and Pepper to Taste
- Heat up pan over medium heat and add oil. Once fully heated, add onions and allow to cook until soft or caramelized (I prefer caramelized since it adds such a great flavor).
- Add garlic and sautee for another minute.
- Spoon in the pumpkin puree, and stir for 3-4 minutes (or more if needed) until heated up.
- Put in the red pepper flakes, cumin, chicken broth and stir until fully heated. Then add the coconut milk and continue to stir until hot.
- Add salt and pepper to taste and/or top with cream if you wanna impress your friend and family.