Warm up with a comforting bowl of Dairy Free Creamy Pumpkin Soup. This delicious Pumpkin soup is full of flavor and is perfect on a cool autumn night.
Dairy Free Creamy Pumpkin Soup
The moment September hits I am ready to slip into fall mode, even if the temperatures aren’t cooperating. For me fall means pumpkin and hearty soups and sometimes both, like this simple recipe for Dairy Free Pumpkin Soup.
It is the perfect soup when you want something that is filling and nutritious but light on your stomach. I am the only one in the house that eats pumpkin soup so I make it in small batches. Two servings, one to eat right away and one for later.
It only takes about 15 minutes to make it. You can also freeze and reheat it anytime you are craving some pumpkin soup.
Creamy Pumpkin Soup Ingredients
To make this delicious dairy free creamy Pumpkin Soup you will need pumpkin puree, chicken broth, canned coconut milk, onion, Oregano, Basil, Paprika, garlic salt and pepper. You can use heavy whipping cream instead of coconut milk if you are not dairy free.
Ingredients:
½ cup pumpkin puree
½ cup chicken broth
½ cup cup canned coconut milk
2 tsp. butter
½ small onion
1 tsp. Oregano
½ tsp. Basil
1 tsp. paprika
1-2 tsp. Diced garlic
Salt and pepper to taste
How To Make Dairy Free Creamy Pumpkin Soup
Finely dice your onions and saute with butter in a saucepan until onions turn golden brown. Stir in garlic and dry seasonings, cook for one minute.
Add chicken broth, pumpkin puree, and coconut milk and simmer over low heat for 10 minutes.
If you like your soup a little thicker you can stir 2 tsp. Of cornstarch into 1 Tbsp. water and mix in at this point. I prefer mine like a creamy broth so I generally don’t add anything else.
Dairy Free Pumpkin Soup
Warm up with a comforting bowl of Dairy Free Creamy Pumpkin Soup. This delicious Pumpkin soup is full of flavor and is perfect on a cool autumn night.
Ingredients
- ½ cup pumpkin puree
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup canned coconut milk (or 1/2 cup heavy whipping cream)
- 2 tsp butter
- 1/2 small onion
- 1 tsp Oregano
- 1/2 tsp Basil
- 1 tsp Paprika
- 1-2 tsp minced garlic
- Salt and pepper to taste
Instructions
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Finely dice your onions and saute with one teaspoon chicken broth in a saucepan until onions turn golden brown.
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Stir in garlic, Paprika, Basil, Oregano and salt and pepper. Cook for 1 minute.
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Add chicken broth, pumpkin puree, and coconut milk and simmer over low heat for 10 minutes.
Recipe Notes
If you like your soup a little thicker you can stir 2 teaspoons of cornstarch into 1 Tablespoon of water and mix it in. I prefer mine more of a creamy broth so I usually don’t add anything else.
Can use 1/2 cup heavy whipping cream instead of coconut milk if you are not dairy free.
Double the recipe for more servings.
