Shortcut Pumpkin Soup
Community Member
May 28, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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
- 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.
- Cook the pumpkin mixture for 5 minutes, stirring frequently.
- 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).
- 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).
- Season with salt and pepper as desired.
- Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.
