Pumpkin Pie Soup recipe
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- 4 pounds pumpkin, peeled and cut into cubes 2 cups vanilla-flavored coconut beverage 1 (14.5 ounce) can chicken broth 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves ½ teaspoon dried sage ½ teaspoon salt ½ cup vanilla yogurt ½ cup chopped toasted walnuts
Nutrition Info
- 194.9 caloriescarbohydrate: 28 gcholesterol: 2.5 mgfat: 9.2 gfiber: 4.2 gprotein: 6.3 gsaturatedFat: 2.6 gservingSize: -sodium: 503.4 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Soup
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.