This is such an easy healthy pumpkin soup recipe that you will be able to pull it off for dinner with pantry ingredients in no time. I made the soup on a sunny crisp Fall day and it hit the spot – velvety, creamy, rich and smooth. I felt like being wrapped in a cozy blanket.
I love using starchy vegetables or coconut milk as a soup thickener because these ingredients are much healthier alternatives to traditionally used heavy cream and roux. Soups like healthy broccoli cheese soup, sun dried tomato soup and healthy wild rice chicken soup have made it into our family’s recipe binder. And soups taste delicious, I promise!
You can also cook pumpkin soup in slow cooker for about 6 hours on Low or 2-3 hours on High.
Also extra step but so good! For a topping, I quickly toasted a handful of pumpkin seeds with a splash of soy sauce in a skillet. A major hit – kids were sneaking them straight from a skillet.
How to Make Healthy Pumpkin Soup
- Preheat medium size pot on low-medium heat and swirl oil to coat. Add onions and garlic, cover and cook until translucent, stirring occasionally. Add pumpkin pie spice and cook for another 30 seconds, stirring frequently.
- Add broth, pumpkin puree, coconut milk, salt and pepper. Bring to a boil, cover and cook on low heat for 15-20 minutes.
- Turn off heat and using an immersion blender, blend until smooth and creamy.
- Serve hot topped with roasted pumpkin seeds if you like.
- Optional Roasted Pumpkin Seeds: Preheat medium size skillet on low heat, add pumpkin seeds and cook until toasted, stirring occasionally. Add soy sauce, quickly stir to coat and toast for a few more seconds. Remove from heat.
More Tips for Best Healthy Pumpkin Soup
- I like to use canned Farmer’s Market brand pumpkin puree. It’s organic and BPA free.
- Homemade pumpkin puree works.
- Use full fat coconut milk and not light. From a can and not carton (my favourite brand is Thai Kitchen).
- Use any type of stock/broth: vegetable, chicken or beef. I love the convenience of bouillon cubes (organic) as you use only as much as you need.
Enjoy this easy healthy pumpkin soup!
Healthy Pumpkin Soup
Ingredients
- 2 medium onions chopped
- 3 large garlic cloves chopped
- 1 tbsp coconut or avocado oil
- 2 cups any broth
- 2 1/4 cups pumpkin puree
- 1/2 cup canned coconut milk full fat
- 1 tsp salt
- 1/4 tsp pumpkin pie spice
- Ground black pepper to taste
- 1/2 cup pumpkin seeds
- 1 tsp soy sauce I used Bragg's liquid aminos
Instructions
- Preheat medium size pot on low-medium heat and swirl oil to coat. Add onions and garlic, cover and cook until translucent, stirring occasionally. Add pumpkin pie spice and cook for another 30 seconds, stirring frequently.
- Add broth, pumpkin puree, coconut milk, salt and pepper. Bring to a boil, cover and cook on low heat for 15-20 minutes.
- Turn off the heat and using an immersion blender, blend until smooth and creamy.
- Serve hot topped with roasted pumpkin seeds if you like.
- Optional Roasted Pumpkin Seeds: Preheat medium size skillet on low heat, add pumpkin seeds and cook until toasted, stirring occasionally. Add soy sauce, quickly stir to coat and toast for a few more seconds. Remove from heat.
Store: Refrigerate covered for up to 5 days or freeze in a glass airtight container for up to 3 months.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
Hi, I’m new here… LOVE your philosophy on food & approach. I, too, swore to never diet all my life & just ate good food. My children were given the right to like or dislike anything after 3 bites whenever something was served.. no matter how many times it was served. Somehow they grew up without eating disorders and they eat and try everything. I’ve never been more than 20+ lbs of my optimal range for my height all my life (which was a small percentage of time) outside of pregnancy…. and I have obese siblings.
Just a suggestion: I like to see ingredients listed in the order they are used in a recipe. And in my own recipe database, I put a space between each group of ingredients used. For example, on this one I put:
2 medium onions chopped
3 large garlic cloves chopped
1 tbsp coconut or avocado oil
2 cups any broth
1/4 tsp pumpkin pie spice
2 1/4 cups pumpkin puree
1/2 cup canned coconut milk full fat
1 tsp salt
Ground black pepper to taste
1/2 cup pumpkin seeds
1 tsp soy sauce
For me and my tri-focal vision, it’s just to understand and execute with ease & without mistake.
So glad you are enjoying the recipe and the site!
Comfort food at its best!
Wonderful!
This is sooo good. I would like the nutritional info so I can put it in my fitness app. Does anyone know at least the calorie content?
Hi Pam! We are in the process of updating our website software, so that is why the nutritional info was missing. I have added it for the pumpkin soup!
Excellent, simple recipe. I used the pumpkin from our pumpkin carvings, substituted onion powder for the chopped onions and doubled the recipe. Enough for a dinner of 4 and to freeze for a future meal. Everyone enjoyed the soup.
So fantastic to hear Laura!
Made the Healthy Pumpkin Soup for the first time today. It is absolutely delicious, so much better than I anticipated. Yum, yum, yum! Thank you so much for this wonderful recipe.
You are very welcome Anne!
Can you use real pumpkin instead of the can pumpkin
Absolutely!
My first attempt at pumpkin soup. Thanks for including it can frozen. It was delicious, so glad it was also healthy.
Awesome! It is fabulously easy and delicious healthy soup.
I made your soup. And followed your ‘moving house’ story…. both turned out all well. I also moved to Vanc Island… you made a huge step towards your dream!
Glad you liked the soup. Thank you, Denise. One day it will be worth it. Right now it’s a blur of plumbing nightmare and who do I go after first. One day at a time.
I would never think this pumpkin soup is healthy. Tasted like a heavy cream version. Delish!