Special Diet Notes: Wholesome Pumpkin Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
Wholesome Pumpkin Soup
Prep time
Cook time
Total time
This recipe was actually sent to me by a health plan, Humana. The soup can be thinned with light coconut milk or coconut milk beverage if desired. I find that coconut and pumpkin seem to go beautifully. Use the veg broth to keep it vegan, of course!
Author: Humana
Serves: 8 servings
Ingredients
- 2 pounds pumpkin or a 28 oz can of pumpkin puree
- 3 cups vegetable or chicken broth
- 1 large onion, chopped
- 1 large apple, cored and chopped
- 2 crushed garlic cloves
- 1 inch grated ginger
- 1 bay leaf
- 1 teaspoon curry powder
- Salt, pepper and cayenne pepper to taste
Instructions
- Carefully cut pumpkin in half. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh. You also could use a 28 oz can of pumpkin puree instead.
- In a large sauce pan, heat ¼ cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices.
- Cook until onions and apples are soft and then add the remainder of the broth.
- Add pumpkin to the sauce pan.
- Simmer for 10 minutes.
- Working in batches, purée the soup in a blender or food processor.
- Return puree to sauce pan, taste and adjust seasoning according to personal preferences.
- Serve and top with fresh sage leaves or thin ginger slices.
3 Comments
Great recipe! Came out very tasty.
Fantastic! Thanks for the feedback Kristin.
Just made this soup – so easy and tasty! I stuck to the recipe and added salt, white pepper and cayenne only at the end – very littte of the pepper – just enough to add the slightest hint of heat to the mellow savory-sweet soup. Only other thing I will add is that I used a Pink Pumpkin (the Breast Cancer awareness/donation pumpkin sold at many retailers this Oct/Nov.) that I baked/pureed just recently. The flesh of this pumpkin is a nice vibrant orange and is naturally sweet – it has proved good for this soup and also for pumpkin bread. Thanks for posting this recipe – it is going into my permanent recipe file.