Pumpkin Soup


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic (or less), minced
  • 1 15-ounce can pumpkin puree, or 2 1/4 cups homemade pumpkin puree
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 Tbsp maple syrup
  • 1/4 tsp each salt, black pepper, cinnamon, nutmeg


  1. Heat oil in large saucepan over medium heat. Add onion and garlic. Cook until slightly browned and translucent
  2. Add all remaining ingredients and bring to a simmer.
  3. Let cool and transfer to a blender. With the lid tightly closed, puree the soup. (The soup mixture filled my blender almost to the top. If this makes you nervous, puree the soup in portions.)
  4. Transfer soup back into the pot once blended.
  5. Cook over medium heat for for 5 more minutes, until heated through.