Skip to main content

Pumpkin Soup

The warm sweetness of paprika and nutmeg combine with the savory seasonings of onion, garlic, and cayenne pepper to create this decadent, full-bodied purée.
Pumpkin Soup

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Yield:

960 ml (2 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

960 ml (2 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

960 ml (2 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 240 ml (1 cup) vegetable broth [or chicken broth]
  • 60 ml (¼ cup) coconut milk
  • 370 g (1 ½ cups) pumpkin purée [or roasted pumpkin]
  • 60 g (½ small) onion, peeled, sauteéd
  • (2 ) roasted garlic, peeled
  • (1 ) date, pitted
  • (1 pinch) ground nutmeg
  • (½ teaspoon) salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.

Chef's Notes

Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!

Ingredients

  • 240 ml (1 cup) vegetable broth [or chicken broth]
  • 60 ml (¼ cup) coconut milk
  • 370 g (1 ½ cups) pumpkin purée [or roasted pumpkin]
  • 60 g (½ small) onion, peeled, sauteéd
  • (2 ) roasted garlic, peeled
  • (1 ) date, pitted
  • (1 pinch) ground nutmeg
  • (½ teaspoon) salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.

Chef's Notes

Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!

Ingredients

  • 240 ml (1 cup) vegetable broth [or chicken broth]
  • 60 ml (¼ cup) coconut milk
  • 370 g (1 ½ cups) pumpkin purée [or roasted pumpkin]
  • 60 g (½ small) onion, peeled, sauteéd
  • (2 ) roasted garlic, peeled cloves
  • (1 ) date, pitted
  • (1 pinch) ground nutmeg
  • (½ teaspoon) salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 7 minutes 30 seconds or until heavy steam escapes from the vented lid.

Chef's Notes

Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!