A creamy, comforting pumpkin soup with warm spices and subtle sweetness. Our Coconut Cream powder adds richness without heaviness, while cinnamon, sage, and nutmeg give it depth and balance. Simple to prepare and easy to digest, this soup works well as a light meal or starter—especially during cooler months when you want something nourishing and satisfying.
RECIPE
Prep time: 30 minutes
Serves: 2-4
Category: savory, soup
Recipe by: Katie Schlegel
Ingredients
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1 onion, chopped
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3 cloves garlic, minced
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1 ½ Tbsp olive oil
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1 tsp cinnamon
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½ tsp ground cloves
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½ tsp ground nutmeg
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1 tsp sea salt
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⅔ tsp black pepper
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⅔ tsp ground sage
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½ cup Coconut Cream Powder
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29 oz pumpkin purée
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2 Tbsp maple syrup
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4 cups vegetable broth
Optional toppings:
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Olive oil drizzle
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Pumpkin seeds
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Microgreens
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Coconut cream swirl
Instructions
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Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft. Stir in the garlic and cook for another minute.
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Add the spices: Stir in the cinnamon, cloves, nutmeg, sea salt, black pepper, and sage. Cook for 1–2 minutes, allowing the spices to bloom and become fragrant.
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Blend the soup: Transfer the cooked aromatics and spices to a blender. Add the coconut powder, pumpkin purée, maple syrup, and vegetable broth. Blend until completely smooth and creamy.
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Simmer: Pour the blended soup back into the pot. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve: Ladle into bowls and finish with your favorite toppings: oliveo il, pumpkin seeds, microgreens, or a swirl of coconut cream for extra richness.
