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Pumpkin puree from a can and coconut milk create a thick and comforting pumpkin soup. When you serve This recipe it will surprise everyone. It takes just seven easily accessible ingredients and can be made in thirty minutes.

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The pumpkin soup is smooth and warm, and you will like it. This simple pumpkin soup can be prepared in about ten minutes using ingredients you likely already have on hand, such as canned pumpkin and coconut milk. Gluten-free, dairy-free, vegan, vegetarian, and/or low-carb and ketogenic modifications may be easily made to accommodate the dietary restrictions of any diner. As soon as the temperature drops, I begin to want soup. Try my other soups, such as chicken pot pie soup, taco soup, and Zuppa Toscana soup. First of all, what is pumpkin soup? Pumpkin soup is a thick and savory broth soup made with pumpkin puree, coconut milk, chicken or vegetable broth, and a variety of spices. There are both sweet and savory undertones. Why This Pumpkin Soup Recipe Is Outstanding Sweet and delicious winter squash flavors Velvety and creamy to the touch. Easy 5-minute prep time There are just seven essential items required. Simple vegan and vegetarian recipes that are straightforward to create Low-carb, keto, gluten-free, grain-free, dairy-free, soy-free, sugar-free, and dairy-free. COMPOSITION OF THE MOST DELICIOUS PUMPKIN SOUP Extra-virgin olive oil, or any oil that is not too divisive. Butter, coconut oil, avocado oil, and other substitutes are available. White onion - While the pumpkin coconut soup is great with either kind of onion, the subtle sweetness of the yellow onion is a better complement to the flavor of the pumpkin. Use either fresh garlic cloves or bottled garlic. For vegan and vegetarian soups, chicken bone broth provides a nutrient-dense alternative to chicken broth and vegetable broth. Coconut milk - For the best flavor and texture, use canned coconut milk with full fat. If you are not lactose-intolerant, heavy cream may be substituted. Pureed pumpkin - Do not use pureed pumpkin for pumpkin pie filling. Roasting a pumpkin produces fresh pumpkin puree, although I often use the canned kind.

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Nutmeg, salt, and black pepper are the preferred spices. Recipe for Squash Soup Sauté the onion in butter. In a Dutch oven, sauté the onion in olive oil over medium heat until it turns translucent. Roasted garlic. Cook the garlic until its scent is released. Essentially, just add the remaining components. Stir in the chicken broth, coconut milk, pumpkin puree, nutmeg, salt, and pepper. Blend. Using an immersion blender, the soup may be pureed. Simmer. Bring canned pumpkin soup to a boil before reducing the heat to a simmer for as long as required to enable the flavors to blend and the soup to thicken to taste. Garnish. The addition of pumpkin seeds, chopped cilantro, and fresh thyme to the coconut milk makes it my favorite. Both the pot and individual dishes may accommodate their addition. PUMPKIN SOUP: WHAT KIND OF PUMPKIN SHOULD I USE? To prepare this dish, use pumpkin puree and NOT pumpkin pie filling. You may get pumpkin in this form in a can, or you can roast and purée a pumpkin yourself. DO VARIOUS SEASONINGS WORK? This creamy pumpkin soup would benefit from the inclusion of spices such as cumin, coriander, turmeric, paprika, or curry powder. WHAT ABOUT CINDERELLA SOUP? IS IT HEALTHY FOR YOU? In truth, this pumpkin soup is composed of vegetables, coconut milk, broth, and spices. Vegetable broth makes this dish naturally gluten-free, paleo, Whole30 compliant, and low in carbs. The whole nutritional information is provided below, but in summary, each serving includes just 242 calories. Are pumpkin soup and keto diets compatible? This delicious keto-friendly pumpkin soup is prepared using canned pumpkin. One serving contains 8.9 g of net carbohydrates. Before preparing a pot of soup that has added sugars or syrups, be sure to check the nutrition label and list of ingredients.

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PACKAGING AND STORAGE DIRECTIONS Four days' worth of creamy pumpkin soup may be stored in the refrigerator. Make in advance and split into individual portions to facilitate dinner preparation. Food may be reheated in either a microwave or a stovetop pot. If kept in an airtight container, soup may be frozen for up to two to three months. HOW TO COMPLIMENT CREAMY PUMPKIN SOUP This healthful pumpkin soup pairs well with: Pumpkin soup works nicely with savory protein dishes such as chicken thighs, tilapia, and pork chops. Asparagus in the oven, roasted vegetables, and green beans almondine are all excellent vegetable sides. In the autumn, try a kale crunch salad or a broccoli salad for a nutritious and full supper. A simple combination of pumpkin puree from a can and coconut milk results in a scrumptious and filling pumpkin soup. There are just seven simple, easily obtainable items needed, and the whole process takes about half an hour. Ingredients

• 2 tbsp Olive oil
• 1 small Yellow onion (diced)
• 2 cloves Garlic (minced)
• 4 cups Chicken broth, reduced sodium
• 1 13.5-oz can of Full-fat coconut milk
• 1 15-oz can of Pumpkin puree
• 1/2 tsp Nutmeg
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. In a Dutch oven, bring the olive oil up to a temperature of medium heat. After adding the onion, continue to cook it for another 5–7 minutes until it is completely translucent.
2. When the scent has developed, add the garlic and continue to sauté for another one to two minutes.
3. Mix in the pumpkin, nutmeg, sea salt, and black pepper before adding the coconut milk. In addition to that, pour in the chicken broth.
4. Puréeing the soup with an immersion blender will give it a silky texture and make it more creamy.
5. Bring the soup to a boil once you find that the consistency is just right and that the flavors have fully formed. After that, reduce the heat to a simmer and cover the pot for around 25 to 30 minutes.