Easy Coconut Creamy Pumpkin Soup

The season for pumpkin everything may be over but no one wants to miss this delicious pumpkin soup! Leftover canned pumpkin makes this soup an easy go-to.

I brought this soup to a friend who recently had surgery. It was heartwarming to reconnect and visit with her as she recovers. I hope this soup sees you to some great laughter and satisfied tummies!

This soup is vegan (unless you use chicken broth base) and free of most allergens (nuts, gluten, dairy, soy, corn, tomatoes). It is delicious with crackers, bread, or oat and almond drop biscuits. Even toddlers will enjoy this vitamin A-rich soup! I know ours did.

Easy Creamy Pumpkin Soup
1 onion
3 cloves of garlic
1 1/2 cup cooked pumpkin (or 15 oz can)
3 cups coconut milk (I used So Delicious coconut milk, unsweetened)
1 1/2 tsp sage,
1/2 tsp oregano
Pinch of red pepper flakes (or more if you want it spicy)
1 tsp cinnamon
Vegetable Broth Base

1. Chop the onions. Saute in grapeseed oil on medium for 10 minutes, every couple minutes. Add minced garlic and cook until the onions are translucent and slightly brown.
2. In blender, add all ingredients and blend until smooth.
3. To heat, put on stovetop and cook on medium heat several minutes.

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 Rethana's Trial (Legends of the Light-Walkers, #2) by Courtney Cantrell,
Widow of Larkspur Inn, The (The Gresham Chronicles Book #1) by Lawana Blackwell,
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Collide (A Collide Novel) By Shelly Crane.
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In need of some cinnamon, sage, or other herbs? I buy my herbs from:  And you can help support Sweet Roots by buying from this link!