Last Updated on November 24, 2021

I love this pumpkin soup recipe and I think you’re going to love it, too.

Here’s why…

This Pumpkin Soup

 

  • Is filling – but light, low calorie, and low carb
  • A healthy way to get a big burst of pumpkin flavor, without tons of sugar
  • Is an easy way to eat more veggies and get a break from salads & smoothies – and detox
  • Makes a great appetizer, that won’t ruin your appetite
  • Super easy to make… this is a throw-it-in-a-pot-and-babysit-it kinda recipe
  • The velvety texture and taste is divine
  • Gluten-free, dairy-free, and delicious
  • Plus, the spices pack a powerful punch of antioxidants and metabolism-boosting spices

 

Pumpkin Soup on a white marble table

 

I think you’re going to love it.  : )

Ready to experience the magic?  Let’s do this!

 

Pumpkin Soup Recipe

 

Ingredients

 

  • 1 (15-ounce) can of unsweetened pumpkin puree
  • 1 cup coconut milk
  • 2 tbsp tahini
  • 1 green apple, cored and chopped
  • juice from one orange
  • 2 tsp sage
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt & ground pepper to taste

 

Organic Canned Pumpkin Puree
This is the pumpkin I used.
 

How to Make Pumpkin Soup

 

  • Heat the pumpkin, coconut milk, and tahini in a large saucepan over medium heat.
  • Add the apple, and the rest of the ingredients.
  • Cover, and reduce to low heat.
  • Simmer for 25 minutes, stirring occasionally.
  • Puree soup in a food processor or a blender.
  • Either return soup to saucepan and heat on very low, or let the soup heat in a crockpot on a warm/low setting for a couple of hours.
  • Season with salt and pepper to taste and serve immediately.
  • This recipe makes 2 (big) or up to 4 (smaller) servings and lasts 3 days in the fridge.

 

Pumpkin Soup in a pot on a stovetop

 

This is what it looks like before blending.

TIP:  Mashed butternut squash makes a great pumpkin alternative. Squash is higher in vitamins and minerals than a pumpkin, plus, it’s nice to have a new twist on a holiday favorite.

That’s all.  You’ll be able to print the recipe below.  Keep scrolling, darlin’.

After you’ve had a chance to try this recipe – leave me a comment to let me know how your Pumpkin Soup turned out.  

 

Your Coach and Biggest Cheerleader

xxoo

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Pin this recipe to Pinterest so you’ll have it forever.

 

 

Here are some other popular posts.  I think you’re going to love them.

 

PUMPKIN SOUP RECIPE

This pumpkin soup Is filling – but light, low calorie, and low carb. It's also Gluten-free, Dairy-free and Delicious. Plus, the spices pack a powerful punch of antioxidants and metabolism-boosting spices. It's a healthy way to get a big burst of pumpkin flavor, without tons of sugar, to eat more veggies and get a break from salads. This Pumpkin Soup works for my Soup Cleanse.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Appetizer, Soup
Keyword: Pumpkin, soup
Servings: 2
Author: Christina Carlyle

Ingredients

  • 1 15-ounce can of unsweetened pumpkin puree
  • 1 cup coconut milk
  • 2 tbsp tahini
  • 1 green apple, cored and chopped
  • juice from one orange
  • 2 tsp sage
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt & ground pepper to taste

Instructions

  • Heat the pumpkin, coconut milk, and tahini in a large saucepan over medium heat.
  • Add the apple, and the rest of the ingredients.
  • Cover, and reduce to low heat.
  • Simmer for 25 minutes, stirring occasionally.
  • Puree soup in a food processor or a blender.
  • Either return soup to saucepan and heat on very low, or let the soup heat in a crock pot on a warm/low setting for a couple hours.
  • Season with salt and pepper to taste and serving immediately.

Nutrition

Calories: 220kcal
Tried this Recipe? I Wanna SeeSnap a photo, share it on Instagram and tag me with @christina_carlyle or tag #ChristinaCarlyle so we can connect

 

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