Pumpkin Soup

This Pumpkin Soup recipe is creamy and healthy! Why would I call it healthy? It's gluten free, dairy free, vegetarian and made with fresh vegetables and fresh herbs. I've been experimenting a lot with pumpkin soups, and this end result is a WINNER!

Not dairy free? Use a Heavy Cream! But don't knock the coconut until you've tried it. It bring a delicious added flavor that'll knock your socks off.

The Inspiration

The goal of this soup went beyond a "pumpkin fall recipe". The goal was to have a healthy pumpkin recipe with no dairy or added nonsense. I must be honest with you. I am not a huge pumpkin fan. However, when you use FRESH pumpkin for soups or desserts, it's a total game changer.

Using fresh ingredients will always make recipes top notch!

Aren't those Cookie Spices?

I wanted to create a soup with a balance of savory and sweet. I was aiming for a creamy velvet vibe making it a savory soup, but wanted to add sweetness. The pumpkin spice and vanilla gives us that perfect balance! 

You will notice I used Vanilla Bean - you certainly don't have to use vanilla bean, however the depth of flavor is out of this world! Using regular vanilla will work just fine, just be sure to add a little more if you choose that route.

Coconut Cream vs Coconut Milk - This recipe is filled full of fresh vegetables and I wanted to savor those flavors but also add a creamy texture. You are welcome to use coconut milk, but I love the touch and flavor that the cream adds to the soup.

What Pumpkin Should You Use?

Most pumpkins taste the same. The quality of pumpkin depends on when it was picked and what size. White pumpkins can be treated the same as orange ones. If too large, they'll have a more watery and stringy inside. I used what is called a Polar Bear Pumpkin. I chose this kind because it was nice medium size and this particular kind has an orange inside. Not all white pumpkins have an orange inside. For making a Pumpkin Soup, I thought it only appropriate to keep the orange color! We can't have a white pumpkin soup, right?

Looking for more Thanksgiving and Holiday Recipes?

Now let's get to the recipe and all the ingredients needed as well as some cooking items and utensils for this dish.

Helpful Items for this Recipe

• Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
• Immersion Blender - Great for making soups! I also use mine for mixing protein shakes and more.
• Crock Pot - affordable, simple to use and durable!
• Vanilla Bean Paste - I love the Tahitian vanilla flavor! This jar will last you a long too 😉
• Olive Oil - I've been using this Graza brand for awhile. It's great in dips too!
• Coconut Cream - this is what makes the soup so delicious. It adds a good amount of nutrients as well.
• Optional Variety Pack for Tahitian Gold Company

Ingredients you'll need for Pumpkin Soup

• 4 lb Pumpkin (skin & seeds removed - cut into chunks)
• 1 Medium Onion
• 1 Bell Pepper 
• 5 Cloves Garlic
• 1 tablespoon Sea Salt
• 1 ½ teaspoon Pepper
• 1 teaspoon Pumpkin Spice
• ½ teaspoon Vanilla Bean or ¾ teaspoon Vanilla
• 4 Cups Vegetable Stock
• 1 ½ teaspoon Apple Cider Vinegar
• 2 teaspoon Olive Oil
• 1 ½ Cup Coconut Cream
• 2 tablespoon Chives or Scallions
• Fresh Cilantro (optional)

Detailed Instructions for Pumpkin Soup

Prepping Stage

Step 1 : Gather all your ingredients. Measuring out everything in the first step makes everything else smoother and simple! Set crockpot to low.

Step 2 : The pumpkin can be tricky to cut.  It's not hard, but it just takes a little more effort. For me, it was much easier to remove the outer skin with a knife, then I cut off the top and then cut it directly down the center. Once cut in half, I simply used a spoon to scrape out the seeds. Now you can easily chop the pumpkin into cubes.

Step 3 : Rough chop the onion and bell pepper.

Time to Combine Stage

Step 4 : Next, grab your crockpot and start adding ingredients one by one: pumpkin, onion, bell pepper, garlic, salt, pepper, pumpkin spice, vanilla, vegetable stock, vinegar and olive oil.

Step 5 : Place a lid on the crockpot and turn it on low for 7 hours (or high for 3 ½). Then, pour in the coconut cream, put the lid back on, and cook for another hour.

Step 6 : After 8 hours total on low in the crockpot, it's time for blending. Using an immersion blender, puree all the chunks of vegetables. This might take a minute, but it texturally comes out fantastic.

Step 7 : Serve soup in bowls and top with more coconut cream and fresh chives.  If you'd like to brighten it up even more, add fresh cilantro.

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What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

@cookitwithtim

Easy Crockpot Pumpkin Soup. Full recipe is available at cookitwithtim.com #soup #pumpkin #recipe #pumpkinrecipes #pumpkins #pumpkinpatch #pumpkinspice

♬ original sound - Tim Clowers

Recipe

*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.