Creamy Pumpkin Soup
Guys, I know Halloween has just passed. And for some reason I wasn’t feeling it this year. Don’t know why, but I wasn’t into the costume thing or goblins and ghouls. I handed out candy ( which I love) because I love seeing all the little kid costumes! I had such a cute construction worker who was probably about 3 stop by. ADORABLE.
However, my I am totally STOKED for Thanksgiving! I have lots of recipes brewing in my mind for this year! Instead of traveling all over creation like we usually do we are coming together under one household and having a big family Thanksgiving and I am so excited! I am making the turkey and a chocolate tart ( I will share the recipe later 😉 ). And the recipe I am about to share with you would make for an EXCELLENT soup course at the beginning of your Thanksgiving feast! It is PACKED with savory pumpkin flavor and the creaminess of the pumpkin alone is good enough that you don’t need to add any ( making it SO much better for you!) this recipe is also dairy free! I have been really cutting down on the dairy in my diet, so expect to see more dairy free recipes here :).
I have been making this soup for the past 4-5 years and it never fails to be a crowd pleaser! Make 2 batches to feed a bunch ( like Thanksgiving). This soup also freezes well so after it cools just dump it into a gallon sized zip loc bag, lay it flat in the freezer, and heat it up in the crockpot for a day you don’t have time to fix dinner! Simple!
Enough of my rambling, let’s get our soup on!
2 tbs of extra virgin olive oil
1 onion diced finely
3 cloves of garlic
1 can of pumpkin puree ( I love Libby’s)
2 cups of low sodium chicken or veggie broth
1/2 tsp of kosher salt
1 tsp ground black pepper
1 jar of roasted red peppers
1/3 cup reduced fat peanut butter
Juice of 1 lemon
1/4 tsp turmeric
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
dash of cayenne
chopped green onion or chives
A dollop of plan non fat Greek yogurt ( as pictured)
Reserved roasted red pepper, sliced
In a Dutch oven or large sauce pan, heat oil on medium heat
Add onion and garlic and allow to soften, stir frequently ( about 7 minutes)
Mix in the spiced and coat the onion
Add in the pumpkin and peanut butter, mix thoroughly
Add chicken broth and lemon juice
Partially cover and allow to simmer on medium low heat for about 15 minutes
Using an immersion blender, blend soup until smooth. ( Or use a normal blender in batches. Be careful as it is VERY hot!)
Ladle soup into 4 bowls and garnish as you please. Enjoy!
This recipe is adapted from a magazine which I can not remember the name of other wise I would give them credit! It’s been a long time since I had it and I just keep making this soup! Enjoy!
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