Pumpkin "Cream" Soup

Instead of using cinnamon, nutmeg, and ginger in this recipe, you can use just over a teaspoon of pumpkin pie spice.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. coconut oil
  • 2 Tbsp. butter
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 3 cups sugar-free chicken broth
  • 1½ cups pumpkin purée
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ⅛ tsp. ground ginger
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 3 cups full fat canned coconut milk


  • Heat coconut oil and butter in a stockpot over medium high heat. When oil and butter are hot, add onions and garlic and sauté until translucent, 3–4 minutes.
  • Add chicken broth, pumpkin purée, cinnamon, nutmeg, ginger, salt, and pepper and stir until combined.
  • Submerge an immersion blender into soup and blend until smooth and creamy. Allow to simmer for 20 minutes.
  • Stir in coconut milk. Serve hot.