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Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.

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  • 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.

Nutrition Facts

195 calories; protein 6.3g; carbohydrates 28g; fat 9.2g; cholesterol 2.5mg; sodium 503.4mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 4 stars
09/15/2017
Definitely different as a soup. I don't care for vanilla so I just used coconut milk. I used vegetable broth and coconut yogurt to keep it vegan. Thank you for the recipe. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/14/2017
Definitely different as a soup. I don't care for vanilla so I just used coconut milk. I used vegetable broth and coconut yogurt to keep it vegan. Thank you for the recipe. Read More
Rating: 3 stars
12/26/2020
I had to add more of both liquids and then a little sugar to balance/cut the harsher pumpkin flavor. Read More
Rating: 4 stars
11/06/2020
I used 1.5 tsp pumpkin pie spices instead of separate spices, 3/4 tsp sage. Equal amounts chicken broth and coconut beverage. I couldn't find vanilla coconut beverage so used regular and added 1 tsp pure vanilla. With 1 tsp vanilla yogurt this soup was delicious. I'd definitely make again. Cheap to make too in the fall! Read More
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