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.
Servings: 2
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
- Finely dice your onions and saute with one teaspoon chicken broth in a saucepan until onions turn golden brown.
- Stir in garlic, Paprika, Basil, Oregano and salt and pepper. Cook for 1 minute.
- Add chicken broth, pumpkin puree, and coconut milk and simmer over low heat for 10 minutes.
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.