ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

Shortcut Pumpkin Soup

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Shortcut Pumpkin Soup

Ingredients

for 4 servings

  • 1 can pumpkin puree
  • 1 can lite coconut milk
  • 1 cup chicken stock (240 mL), can sub water
  • 4 tablespoons salted butter
  • 2 small shallots, chopped fine
  • 1 tablespoon garlic, freshly minced
  • 1 cube chicken bouillon
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme
  • ¼ teaspoon ground nutmeg
  • salt, to taste
  • fresh cracked pepper, to taste
  • raw pumpkin seed, optional, for topping

Nutrition Info

  • Calories 893
  • Fat 71g
  • Carbs 60g
  • Fiber 3g
  • Sugar 17g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
  2. Cook the pumpkin mixture for 5 minutes, stirring frequently.
  3. Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
  4. Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
  5. Season with salt and pepper as desired.
  6. Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

Ingredients

for 4 servings

  • 1 can pumpkin puree
  • 1 can lite coconut milk
  • 1 cup chicken stock (240 mL), can sub water
  • 4 tablespoons salted butter
  • 2 small shallots, chopped fine
  • 1 tablespoon garlic, freshly minced
  • 1 cube chicken bouillon
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme
  • ¼ teaspoon ground nutmeg
  • salt, to taste
  • fresh cracked pepper, to taste
  • raw pumpkin seed, optional, for topping

Nutrition Info

  • Calories 893
  • Fat 71g
  • Carbs 60g
  • Fiber 3g
  • Sugar 17g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
  2. Cook the pumpkin mixture for 5 minutes, stirring frequently.
  3. Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
  4. Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
  5. Season with salt and pepper as desired.
  6. Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.