The weather is quickly turning and that means pumpkin-spiced everything and lots of warm soups! The great thing about this soup, in particular, is the thickness really helps to make – and keep – you feeling full long after you’ve consumed it.
We’d recommend adding as little coconut milk as possible to keep this wonderful soup low in calories, but the decision is really up to you. Although we didn’t intend for it to be, it should qualify as vegan and still delicious.
We also really enjoy it with coconut milk for the added flavor and creaminess, but we guess you could replace it with cream (fat!) or evaporated milk. Either way, we don’t doubt that you will throughly enjoy this on a cold fall night!
- 1 tbsp extra-virgin olive oil
- 1 cup chopped onion
- 3 cups pumpkin (canned or homemade)
- 2 cups stock (preferred vegetable)
- 2 tsp sugar
- 1/2 tsp ground allspice
- 1/2 tsp dried crushed red pepper
- 1 cup unsweetened coconut milk
- Salt and pepper, to taste
- In a large heavy bottomed pot, heat olive oil and sauté onions until translucent and slightly golden.
- Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil, then reduce heat lowest setting. Cover and simmer for 20-30 minutes.
- Let pumpkin mixture cool slightly before pureeing in the blender until smooth.
- Return the soup to the same pot and add coconut milk in bathes until desired consistency and taste is reached.
- Finally, season with salt and pepper, to taste.
- Serve immediately, refrigerate for later or freeze for much later.