American cuisine
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Pumpkin Squash Soup with Coconut Milk

Pumpkin Squash Soup with Coconut Milk
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A special way to bring together the ever popular holiday favorite, pumpkin soup. It’s warming and fragrant with some key spices – nutmeg, cinnamon, and smoked paprika. The coconut broth base adds a lovely richness and creaminess.

Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr 20 min
TOTAL TIME: 1 hr 40 min
2 SERVING
Ingredients:
  • ㅤPumpkin Squash Soup
  • 1 Qt Chicken broth
  • cup Coconut milk
  • 1 can Pumpkin Puree
  • 1 tsp. Nutmeg powder
  • 1 tsp. Cinnamon powder
  • 1/2 tsp. Salt
  • 2 tsp. Smoked paprika
  • tsp. Coriander powder
  • 2 tbsp. Coconut Aminos
  • ㅤSauté The Vegetables
  • 2 tbsp. Olive oil
  • 3 medium Carrot
  • 1 large Red bell pepper
  • 3 cloves Garlic cloves
  • 2 cup White button mushroom
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground black pepper
Directions:
Step 1
Step 1
1
Put all 【Pumpkin Squash Soup】ingredents in a large pot, and simmer for 20 minutes.
Step 2
Step 2
2
Add olive oil to the sauté pan and heat over medium heat. Add all 【Sauté The Vegetables】and stir well.
Step 3
Step 3
3
Add Vegetables into your broth and let simmer for 30-45 minutes Combining the Vegetables and Broth.
Step 4
Step 4
4
Blend broth and Vegetables with a blender or hand blender and let simmer low heat 45 mins.
Step 5
Step 5
5
Enjoy!
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