Pumpkin Soup Recipe

I LOVE to serve this hearty, comforting soup with some roasted or grilled chicken. Yum!

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Pumpkin Soup Recipe

Course: Side Dish, Soup/Chili
Diet: Dairy Free, Vegan, Vegetarian
membership: Yes
Protein Source: Plant Based
Servings: 4 servings per recipe - 1 c. per serving
Calories: 111kcal

What You Need

  • 15 oz. can pumpkin puree
  • 1 c. vegetable or chicken stock
  • 1 c. unsweetened almond milk
  • 2 T. unsweetened applesauce
  • 1 T. TLC Harvest Pumpkin Spice Seasoning
  • ½ T. brown sugar
  • ½ t. thyme
  • ½ t. onion powder
  • ½ t. salt
  • t. black pepper

How to Make It

  • In a medium pot over medium heat, toast all the herbs and spices until fragrant.
  • Whisk the stock into the spices and let simmer for 2 minutes.
  • Slowly whisk in the milk and the applesauce while continually stirring and add in the puree 1 spoonful at a time.
  • Whisk until well combined and simmer over medium low heat for 1 hour.
  • Top with toasted pumpkin seeds and fresh thyme.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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