Pumpkin Soup: Broth or Soup Base

Pumpkin Soup at Food Faith Fatigue
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You know what we’re going to do this week?  We’re going to a pumpkin farm to pick out 2 wonderful pumpkins.  We did this last year and made 40+ cups of pumpkin puree that we are still eating!  Only three cups left in the freezer.  Yum! (homemade pumpkin puree recipe here!)

Spoiler alert:  We have a chest freezer in our kitchen, so unless you have one of these, don’t try this at home!

It’s that time of year again when my taste buds crave anything pumpkin related.  Pumpkin pie, pumpkin cake, pumpkin pulled chicken, pumpkin pizza sauce, and….pumpkin soup!

Fun fact: Pumpkins are full of vitamin A, so every time my doc does a nutrients panel on me during the fall or winter, my A counts are sure to impress.  Stock up on this powerful, fat-soluble antioxidant (with some digestive enzymes if you have trouble digesting fats) now and all year round.

Pumpkin Soup

Anyway, I served the base as a starter when I had family over for dinner and. they. loved. it.  I could tell because some are picky eaters, and they went for seconds.  Later, I added peas and ground turkey.  Bam!  Instant main course.  No…not served at the same meal *but it could be?*  It’s versatile, so make this however you’d like.

A few tools of the trade:

Print Recipe
Pumpkin Soup
This soup can be used as a broth to sip on or as a base for a hearty side or main dish! It's smooth, soothing, (slightly) tangy, and sweet all in one.
Pumpkin Soup at Food Faith Fatigue
Course Side
Prep Time 10 minutes
Cook Time 1:15 hours
Servings
servings
Ingredients
Soup Base
  • 1 whole onion pealed and chopped
  • 2 TBSPS coconut oil for sauteing the onion
  • 6 cloves garlic pealed and diced/minced
  • 1 6oz can tomato paste (optional for sensitive eaters)
  • 6 cups pumpkin puree
  • 1 tsp of each basil, cumin, thyme, pepper, coriander Or you can season to taste. Paprika? Oregano?
  • to taste salt
  • 4 cups broth chicken or veggie
  • 1 TBSP maple syrup
  • 6 cups water adjust to get desired consistency
Optional Additions
  • 12 oz frozen peas
  • 1 lb ground turkey
Course Side
Prep Time 10 minutes
Cook Time 1:15 hours
Servings
servings
Ingredients
Soup Base
  • 1 whole onion pealed and chopped
  • 2 TBSPS coconut oil for sauteing the onion
  • 6 cloves garlic pealed and diced/minced
  • 1 6oz can tomato paste (optional for sensitive eaters)
  • 6 cups pumpkin puree
  • 1 tsp of each basil, cumin, thyme, pepper, coriander Or you can season to taste. Paprika? Oregano?
  • to taste salt
  • 4 cups broth chicken or veggie
  • 1 TBSP maple syrup
  • 6 cups water adjust to get desired consistency
Optional Additions
  • 12 oz frozen peas
  • 1 lb ground turkey
Pumpkin Soup at Food Faith Fatigue
Instructions
  1. Saute the chopped onion in pot with coconut oil until tender
  2. add the diced garlic for 2 minutes
  3. Then add the rest of the ingredients and cook for 30 minutes-3 hours. The longer you cook it, the more flavor-infused it will be!
  4. you can make this your own and add other veggies and even meat (if you aren't vegan, of course)
Recipe Notes

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Hope you enjoy!  Let me know if you try this out!

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