Sweet, creamy and oh, so dreamy.
Pumpkin lovers, rejoice. I have just the thing for you – a delicious and nutritious way to enjoy your favorite flavors of the season.
A warm cup of Pumpkin Spice Soup is a scrumptious and festive way to wrap up all cozy-like on a chilly autumn evening. Little to no prep time necessary makes this distinctive soup ideal for a casual night at home or as your standout contribution to a holiday dinner party. Perfect for this fun but often bustling-busy time of year.
The history of this soup is simple yet celebratory. While whipping up my first pumpkin pie of the season – looking forward to licking the beaters – I had an epiphany. Why not create a pumpkin pie batter-esque soup? Could I turn one of my favorite culinary indulgences into a nutritious, scrumptious meal? Thus, a brilliant idea was born and only a few minutes later I was savoring my first ever Pumpkin Spice Soup.
The options are really endless with this ingenious twist on a nostalgic classic.
- 1 can pumpkin
- 1 can coconut milk
- 1/4 to 1/2 cup agave nectar or raw honey
- 1 teaspoon blackstrap molasses (optional)
- 1/2 to 2 teaspoon pumpkin pie spice
- 1/4 to 1/2 teaspoon salt
- Place pumpkin, canned coconut milk, salt and pumpkin pie spice in a blender and process first on low, then on medium for a minute or two until smooth and creamy.
- While the blender runs on low, pour in the agave and/or honey. Add molasses for a brown sugar like depth of flavor.
- With lid on, turn the blender up to high (if necessary, remove air bubbles by stopping and stirring by hand, then resume blending).
- Transfer to small stockpot or sauce pan and warm on medium heat, stirring frequently. No need to bring it to a boil. If you have a Vitamix, you can simply put it in the high-power mode for about 3-5 minutes and you will have piping hot, spiced pumpkin soup straight from the blender.
- Transfer to soup cups and serve.
- Start on the low side of the ingredient measurements and add more until the soup suits your tastes
- Multiply the ingredients to serve more pumpkin lovers! The recipe based on 1 can of pumpkin serves 3-6, depending on if it a main course or side.
- Make this scrumptious soup even healthier by using your own baked pumpkin.
- If you prefer a more savory soup, cut the honey in half and add yellow curry, garam masala and/or cumin with a touch of garlic powder instead of the pumpkin pie spice.