The weather here has finally started dropping appreciably to acknowledge that it’s October. Cooler weather means food that warms you all the way through.
This pumpkin soup recipe is savory, thick, and delicious. I wanted something that had more of a stew consistency than a proper soup, but if you want yours to be more watery, just increase the amount of chicken broth.
Pumpkin by itself has a super bland flavor that likes to overpower everything else (think along the lines of oats or lentils), which is why it’s usually mixed with a ton of sugar and spices! If you want to kick this soup up a notch, add in some chili powder to taste, or try stirring in some parmesan cheese for a tangy punch.
Cozy up with a bowl and a book and enjoy!
Olive oil (for sauté)
1 yellow onion
1 pint baby bella mushrooms
2 cloves garlic, minced
Leaves from 3-4 sprigs fresh thyme
½ can coconut cream (CREAM, not milk)
1 15oz. can pumpkin puree
8 oz. chicken broth
1 tsp cumin
Salt and pepper to taste
Blue cheese crumbles (optional)
Sauté the onion in a little bit of olive oil until nearly translucent, then add the mushrooms, garlic, and fresh thyme. Continue to sauté until mushrooms begin to soften. Add coconut cream, pumpkin puree, chicken broth, cumin, salt and pepper and simmer over medium heat until heated through and fully incorporated. Garnish with blue cheese crumbles.