Pumpkin Soup

This is a great fall recipe. I like to pick my pumpkins and make my own pumpkin puree because I can then roast the seed and it’s a lot more cost effective. If you aren’t able to get fresh pumpkin, feel free to use canned pumpkin. I’ve adapted this recipe from Mayo Clinic, which uses dairy and not as many yummy spices.

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Pumpkin Soup
Bursting with the flavors of fall and a great way to top off a walk through the woods with family and friends.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes.
  2. Add remaining water, pumpkin, broth, unsweetened almond milk , cinnamon, nutmeg, rosemary, thyme and sea salt. Bring to a boil, reduce heat and simmer for 5 minutes.
  3. Ladle soup into warmed bowls and garnish green onion tops. Serve immediately.
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