Pumpkin Pie Soup recipe

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Ingredients

4 pounds pumpkin, peeled and cut into cubes
2 cups vanilla-flavored coconut beverage
1 (14.5 ounce) can chicken broth
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon dried sage
½ teaspoon salt
½ cup vanilla yogurt
½ cup chopped toasted walnuts

Nutrition Info

194.9 calories
carbohydrate: 28 g
cholesterol: 2.5 mg
fat: 9.2 g
fiber: 4.2 g
protein: 6.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 503.4 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.

  2. Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Recipe Yield

6 servings

Recipe Note

Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

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