I suppose I should have gotten this recipe for Dead Easy Pumpkin Soup done before Halloween. You know, with a name like that. I really don’t know what happened to the month of October, but here we are. It’s November and it’s still all things pumpkin in the culinary world, right? So this recipe is so crazy easy you will think it can’t be that good but trust me it is. It is silky smooth from the coconut milk, just a hint of sweetness from the maple syrup, and a slight floral flavor in the background that comes from the cardamom. Don’t leave the cardamom out. It is what sets this pumpkin soup apart I think. It’s what makes you say, “Hmmm, what is that hint of flavor?” Besides, you will need cardamom for your Speculoos Spice Mix and Cookies.
The other thing that is really great about this soup is that it is so much better the next day. So it is a perfect starter for Thanksgiving (ya gotta have some pumpkin somewhere) because you can and should make it a day ahead.
So here we go. Get out a medium size sauce pan and your can opener. No cutting, no peeling just opening some cans from your pantry and measuring out the spices.
Ok, open your can of pumpkin puree and dump it in the sauce pan. Add the coconut milk and over medium heat, whisk the two together.
Once you have a nice smooth mixture, slowly whisk in the broth. Now add the spices and bring everything to a gentle simmer. Lastly, add in the maple syrup. Please use REAL maple syrup. I’m just sayin. Stir that in and, you’re done.
That’s it. For the best flavor. Let the soup cool and put it in the fridge. All these flavors will meld and develop a beautiful friendship as they say. Warm it up to serving temperature the next day.
I like the idea of shaking things up a bit with a soup course on Thanksgiving. Don’t you? But, this easy little gem is good for lunch or dinner from now until spring. Because it is smooth and creamy it is perfect for putting in a thermos for lunch. No need for a spoon.
This soup is vegan and gluten-free. The recipe makes 6 servings that are about 7 oz each. Each serving is 59 calories. Now how about that for a elegant, creamy soup.
- 1 15 oz can pumpkin puree
- 1 13.5 oz can unsweetened coconut milk
- 1 14 oz can vegetable broth
- 1/2 teaspoon dried ginger
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- Whisk pumpkin and coconut milk together in a medium sauce pan over medium heat. Blend until smooth.
- Next, whisk in the broth and spices.
- Heat until just starting to simmer.
- Add in the maple syrup to combine.
For the best flavor, make a day ahead of serving to allow the flavors to fully meld and develop. Serve warm.
Instead of canned broth, you can use 12 to 14 oz of water and 1 to 1 1/2 teaspoons of vegetable flavored Better than Bouillon paste. This option will allow you to get a slightly stronger vegetable flavor.
Amount Per Serving Calories 59Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 384mgCarbohydrates 11gFiber 2gSugar 7gProtein 1g