Ingredients
4
4 servings
- •1 can pumpkin puree
- •1 can lite coconut milk
- •1 cup chicken stock, can sub water
- •4 tablespoons salted butter
- •2 small shallots, chopped fine
- •1 tablespoon garlic, freshly minced
- •1 cube chicken bouillon
- •1 tablespoon honey
- •1 teaspoon fresh thyme
- •¼ teaspoon ground nutmeg
- •salt, to taste
- •fresh cracked pepper, to taste
- •raw pumpkin seed, optional, for topping
Instructions
- Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
- Cook the pumpkin mixture for 5 minutes, stirring frequently.
- Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
- Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
- Season with salt and pepper as desired.
- Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.
Related Recipes
Creamy Pumpkin Soup with Canned Pumpkin Puree
Pumpkin Soup with Coconut Milk
Pumpkin Soup
Creamy Spiced Pumpkin Soup
Pumpkin Potato Soup
Roasted Pumpkin Soup
Cream of Pumpkin Soup
Pumpkin Turkey Soup
Harvest Pumpkin Soup
Five-Spice Pumpkin Soup
Pumpkin Curry Soup
