The Best Pumpkin Soup Recipe, Totally Drool-worthy!
For the second week in a row, I have decided to use my mom’s recipe. She slaved hard to create the best pumpkin soup recipe, which has now become a staple in our home and when we have guests for the holidays. It’s funny, actually. My mom has been suggesting I put her pumpkin soup recipe on the blog for ages now. Every time I tell her I am trying to come up with a recipe, she always brings it up.
Only, summer was not the time for pumpkin soup.
But now, it is fall. And everything pumpkin related is in season! Unlike some of my other soups, this one is a bit thinner, but still creamy and delicious. In every bite, or slurp, you will be delighted with the strong pumpkin flavor, enhanced by cinnamon, nutmeg, and ginger. A bit of butter, salt, pepper, and onion add that savory flavor. However, just a touch of some brown sugar adds the perfect amount of sweetness.
My mom’s pumpkin soup recipe…
Her recipe calls for half coconut milk and half milk. As well as real brown sugar, and a Splenda or two. Naturally, I made some changes. I made two batches. One with all coconut milk, half regular, half lite. The second with half regular coconut milk and half fat free half and half. At first the milk version was in the lead, although it was a close call. But when I added the spices and sugar, the full coconut milk version became the winner. And, as per usual, I also replaced the brown sugar with Swerve, since I have to be careful of my sugar intake. Shockingly, I used real butter!
Now, don’t worry.
You will get her real recipe down below, with notes on small changes you can make.
Well, I think that covers it!
I don’t want to keep you from the best pumpkin soup for any longer. Enjoy!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Ingredients
3/4 Cup Chopped White or Yellow Onions, See Notes
2 TBSP Unsalted Butter
3 1/2 Cup Chicken Broth
1 15 oz Can Pumpkin Puree, + 3 oz, See Notes
1 tsp Salt
1 tsp or More, Ground Cinnamon, See Notes
1/2 tsp or More, Ground Ginger, See Notes
1/8 tsp or More, Ground Nutmeg, See Notes
1/8 tsp Ground Black Pepper
1/2 C Regular Coconut Milk
1/2 C Lite Coconut Milk, See Notes
1 TBSP Brown Sugar Swerve, See Notes
1 tsp Splenda Zero, Liquid Sweetener, See Notes
Instructions
Sauté onions and butter in a pot, until aromatic and translucent.
Add half of the chicken broth, bring to a boil, cover, and simmer for 15 minutes.
Carefully transfer onion broth to a blender and puree until smooth.
Transfer puree back to pot, add remaining broth, pumpkin, and spices. Stir well.
Bring to a boil, cover, and simmer for about ten minutes.
Add coconut milks and bring to a boil.
Add sugars, and stir.
Notes
Original recipe calls for 1/2-3/4 cup chopped onions. I used 3/4 cups.
For the pumpkin puree, the original recipe only calls for the one 15 oz can, however I added an addition 3 oz because I felt the soup wasn't quite pumpkiny enough.
For the cinnamon, nutmeg, and ginger, I started with the amounts listed and added more. I also ended shaking a tiny amount of pumpkin pie spice into the pot as well. That contains the same spices, plus some clove. I recommend starting with the amounts listed, and adding more based on your preferences.
For the 1/2 cup lite coconut milk, the original recipe just calls for 1/2 cup milk. I chose to use the lite coconut milk. You can also use all regular coconut milk, or even all lite coconut milk. There are lots of options for this one.
The original recipe calls for 2 tbsp of Brown Sugar or more as optional. In my opinion, this is crucial to the recipe. 2 tbsp or real sugar is much sweeter that Swerve, so I actually compensated that with the Splenda zero, which is super sweet.
The original recipe calls for 2 Splenda packets or more, as optional. As mentioned in point five above, I feel the added sweetness is crucial. I chose to used Splenda zero, liquid sweetener. You can use the sugar of your choice. Just taste test and add based on your preferences.
For me, this is one of those recipes that tastes better on the second day, although still delicious on the first.
Nutritional information is based on the ingredients I used, not the original recipe.
