Pumpkin Soup Recipe

by | 8 comments

One of my favorite things about fall is pumpkins.  Pumpkin pie, roasted pumpkin seeds, decorating with pumpkins…..anything pumpkin, in fact! 

Today, I went to Dekalb Farmers Market in Decatur Georgia to stock up on food for the next week or two.  Sunday afternoons work best for me to shop and start to prepare a few recipes for the week. 

Emily came along, and was so tired from a campout with friends, that she sat in the cart the entire time, surrounded by groceries.  All I could see of her by the end was her head and shoulders!

We bought a few pumpkins while we were there so I could make this tasty soup this week.

Pumpkins store well at room temperature or in a cool place.  They are loaded with Vitamin A and are high in potassium. 

Check out my Pinterest page for more tasty pumpkin recipes to make this fall. 

This savory soup has a hint of sweetness from the coconut milk, cinnamon, and spices.  Enjoy!

Pumpkin Soup

  • 1 1/2 Tbsp. coconut oil
  • 1/2 onion, chopped
  • 3/4 cup carrot, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 whole clove
  • 4-5 cups broth (vegetable or chicken broth)
  • 1 small pie pumpkin, peeled, seeded, and chopped
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 5-6 drops liquid stevia extract or 1 Tbsp. honey
  • 1 tsp. sea salt
  • 1 cup coconut milk

Melt the coconut oil in a large pot over medium heat.  Add the carrot and onion and cook until they get soft, about 8-10 minutes.  Add the garlic and cook another minute. 

Add the broth, bay leaf, clove, pumpkin, nutmeg, cinnamon, and allspice.  Cook about 30 minutes, or until the pumpkin is cooked through.  Add stevia and coconut milk. 

Puree soup with a stick blender in the pot and add sea salt to taste. 

Serves 4

What's YOUR favorite pumpkin recipe?

**********************************

Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this post. 

********************************

This post is linked to: Healthy Home Economist,, Simply Sugar and Gluten Free, Blessed with Grace, Growing Home, Delicious Obsessions, Not Just a Housewife, Frugally Sustainable, Willing Cook, Gluten Free Homemaker, We Are THat Family, Day2Day Joys, Raising Homemakers Life As Mom, Momnivore's Dilemma, 52 Mantels, Fireflies and Jellybeans, Vegetarian Momma

8 Comments

  1. Rachel @ day2day joys
    Rachel @ day2day joys on October 15, 2012 at 11:57 pm

    This recipe looks so nutritious! and Yummy! Thanks for linking up at H2W's, hope you'll join us this week! 

  2. Dana
    Dana on October 12, 2012 at 9:56 am

    This recipe looks great! I am collecting pumpkin recipes faster than I an make them, but I’m putting this on the top of my list 🙂
    -Dana

  4. Jacqueline @ Deeprootsathome.com
    Jacqueline @ Deeprootsathome.com on October 10, 2012 at 2:39 pm

    Becky, I just discovered your site and have looked over lots of your content. I just have to ask you to join in over the weekly link-up. If you are able to, many would benefit from your site. Love your practical and helpful posts. Thank you 🙂

    • Becky Mauldin
      Becky Mauldin on October 11, 2012 at 7:12 am

      Thank you!  I am glad you are finding it helpful!  I just looked at your site and I love it!  Your Power Bar recipe is similar to one I have in my cookbook.  You have some great gluten free recipes.  I just bookmarked your weekly Link-Up.  Thanks for letting me know about it. 

    • Becky Mauldin
      Becky Mauldin on October 11, 2012 at 7:26 am

      Thanks!  I hope you enjoy it!!

Submit a Comment