Pumpkin Soup – Quick

Pumpkin Soup – Quick

Prep Time10 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Ginger, Pumpkin, Soup
Servings: 4 servings


  • blender
  • soup pot
  • cast iron skillet


  • 1 tbsp Olive Oil
  • 1 large Shallot thinly sliced
  • 4 large Garlic Cloves sliced
  • 1 tbsp Ginger grated or puree
  • 2 cups Pumpkin Puree canned or fresh
  • 1 tsp Curry
  • 1 tsp Cumin Powder
  • 1 cup Chicken Bone Broth
  • 1 cup Apple Juice organic

Finishing Ingredients

  • 1/3 cup Full Fat Coconut Milk
  • Salt & Pepper to taste
  • pinch Cilantro chopped
  • 1 tbsp Pepitas roasted (optional)


  • In a well-heated iron skillet, add Olive Oil. Saute Shallot and Garlic for about ~3 minutes. Season with a pinch of salt. Set aside.
  • Add sauteed Shallots, Garlic and all ingredients except Coconut Milk, salt and pepper in a blender. Blend ~1 minute or until you have the texture you desire.
  • Pour into a medium soup pot and warm over medium heat. Stirring ofen. Add Coconut Milk and season with salt and pepper to taste. Finish with Cilantro and Pepitas. Serve hot.