HAPPY HALLOWEEN! I have some orange soup for you to eat.
I know. It’s Friday and I never post on Fridays (not that you pay attention to my posting schedule), but I had the urge (and the time!) to tell you about this pumpkin soup.
So I am. Right now. On Friday. On Halloween. Talking about soup. Pumpkin soup. The soup I mentioned in my post yesterday.
The story: Tuesday night was cold and windy. The temperature had dropped 20 degrees from what it was on Monday. It was the perfect evening for soup, a big ole bowl of hot, comforting soup. So I made this and was super happy with my decision.
This soup has a pinch of spice, a dollop of sweet, and a handful of pumpkin. I will use these adjectives to describe it: simple, smooth, creamy, healthy, satisfying, hearty, filling, delicious.
Originally I tried to craft all of that into one sentence, but it was getting too long and run-on, so I went with the list. Good choice, I’d say.
As you could have inferred from the name of this soup, it is both hearty and healthy. The star of the show here is obviously the pumpkin (again, the name of the soup). This fruit is mega high in vitamins and anti-oxidants and also has loads of fiber. The coconut milk and almond butter offer lots of healthy fats and help make it surprisingly creamy and filling. Finally we get some health boosting benefits from all the spices. Ginger, cinnamon, and cayenne pepper are all great for easing digestion, improving the immune system, and reducing inflammation. As another added benefit, this pumpkin soup is oohhh soooo easy to make.
So you see I was not trying to trick you with the name of this soup. There is heartiness. There is health. There is pumpkin. It is a treat.
Trick or Treat? I choose treat.
- 1 cup yellow onion, diced
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, chopped
- 29 oz pumpkin puree (or 2-15oz cans)
- 32 oz low sodium chicken broth
- 14 oz can coconut milk
- ½ cup almond butter or smooth peanut butter
- 1 tablespoon cinnamon
- ½ teaspoon cayenne pepper
- Suggested toppings: Greek yogurt, maple syrup, and pepitas
- Heat up a large saucepan on medium heat. Add the olive oil and onion. Season with salt and pepper. Sauté for 3-4 minutes until translucent.
- Add the remaining ingredients and bring to a simmer.
- Take the soup off the heat and use an immersion blender to puree. Alternatively, transfer the soup to a blender and blend until smooth. Use a towel to cover the top to avoid explosions.
- Return the soup to the heat and cook for about 10 more minutes. Adjust the seasonings if needed.
- Ladle the soup into bowls and serve with a dollop of Greek yogurt, a swirl of maple syrup, and a sprinkle of pepitas.
This was slightly adapted from Country Living.
Make this soup tomorrow after you go crazy on Halloween candy tonight. You will be full and satisfied and not even want any more candy. Except for maybe just that one last tootsie roll. Then on Sunday I’ll post a nice workout for you too.
Have a spooky, safe weekend!
Heading to the grocery store now to get the ingredients to make this tonight! Thanks Jenna!
Awesome! So glad you tried it out!
Yum!! Love pumpkin soup, and your version looks so comforting! I’ve made it with coconut milk before, with sort of a curry vibe, but I am so intrigued by the almond butter. Definitely must try!
The almond butter doesn’t do a lot from a flavor perspective, but does make the soup thicker and more filling – i.e., super comforting. I hope you try it out!