Easy and Healthy Pumpkin Soup

I am floored that fall is here and I’m hoping the warm weather holds out a little longer. When the seasons change, I find it fun to change up what foods I am eating as well, and to choose seasonal foods. Pumpkin is the ultimate fall food and I had to make an easy and healthy pumpkin soup.

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Now, I am no stranger to making slightly more complex soups that require some vegetable prep work aka mise en place beforehand (case in point, my amazing roasted tomato soup). However, I get that sometimes we want to make a soup that won’t require hours of roasting and waiting around.

This pumpkin soup is incredibly easy because you use a can of pureed pumpkin, meaning you don’t have to roast, and blend, the pumpkin yourself. The cooking time only takes about 10-minutes or so and provides you with delicious soup for the whole week!

Also, I didn’t do this intentionally, but this pumpkin soup also happens to be dairy-free and vegan which makes it friendly for my vegan and lactose intolerant friends 🙂

It’s such an incredible and delicious fall inspired soup with a secret ingredient that gives it an incredible umami flavor – dried shiitake mushroom. Now, it’s not essential that you use it but I highly encourage you to do so. You can buy dried shiitake mushrooms from any Asian supermarkets or off of Amazon as well.

How to Make an Easy and Healthy Pumpkin Soup

AuthorHonestly Fitness

Rating0.0

Yields1 ServingServingsQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 1 15oz Can of Pumpkin Puree

 4 cups Vegetable Broth

 1 Leek, finely chopped

 1 Dried Shiitake MushroomThis is optional but highly recommended

 ¼ cup Unsweetened Almond Milk

 ½ tbsp Garlic Powder I use roasted garlic powder

 1 tbsp Salt

 1 tsp Nutmeg

 1 tsp Cinnamon

 1 tbsp Mural of FlavorYou can use Italian Seasoning as well

 1 tsp Turmeric

 2 tsp Smoked Paprika

 1 tbsp Olive Oil

Optional

 Feel free to add in some cream, greek yogurt, or pumpkin seeds as soup toppings

1

Get all of your ingredients ready - finely chop your leek and set aside for now and open your can of pumpkin puree.

2

Grab a pot that can hold 6-quarts. Add your olive oil to it and slowly heat (set heat to medium heat).

3

Once the oil is hot (after 45-60 seconds), add in your chopped leek, half of your salt and garlic powder. Cook until soft, approximately 4-8 minutes.

4

Now, add in your pumpkin puree and dried shiitake mushroom, and cook for 4-minutes, keeping the heat on medium. Be sure to stir frequently so the pumpkin doesn't burn.

5

Now, add in your vegetable broth and the rest of your spices (save the last 1/2 tbsp of salt for the very end). Turn heat up until the soup mixture comes to a boil and then put the heat on low-medium heat. Simmer for another 4-5 minutes.

6

Take your pot off of the heat and add in the almond milk and the remainder of your salt. Mix together and feel free to salt or add more spices.

7

Let the soup cool and enjoy! Feel free to garnish with toasted pumpkin seeds, cream or greek yogurt and consider enjoying alongside a salad.

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Ingredients

 1 15oz Can of Pumpkin Puree

 4 cups Vegetable Broth

 1 Leek, finely chopped

 1 Dried Shiitake MushroomThis is optional but highly recommended

 ¼ cup Unsweetened Almond Milk

 ½ tbsp Garlic Powder I use roasted garlic powder

 1 tbsp Salt

 1 tsp Nutmeg

 1 tsp Cinnamon

 1 tbsp Mural of FlavorYou can use Italian Seasoning as well

 1 tsp Turmeric

 2 tsp Smoked Paprika

 1 tbsp Olive Oil

Optional

 Feel free to add in some cream, greek yogurt, or pumpkin seeds as soup toppings

Directions

1

Get all of your ingredients ready - finely chop your leek and set aside for now and open your can of pumpkin puree.

2

Grab a pot that can hold 6-quarts. Add your olive oil to it and slowly heat (set heat to medium heat).

3

Once the oil is hot (after 45-60 seconds), add in your chopped leek, half of your salt and garlic powder. Cook until soft, approximately 4-8 minutes.

4

Now, add in your pumpkin puree and dried shiitake mushroom, and cook for 4-minutes, keeping the heat on medium. Be sure to stir frequently so the pumpkin doesn't burn.

5

Now, add in your vegetable broth and the rest of your spices (save the last 1/2 tbsp of salt for the very end). Turn heat up until the soup mixture comes to a boil and then put the heat on low-medium heat. Simmer for another 4-5 minutes.

6

Take your pot off of the heat and add in the almond milk and the remainder of your salt. Mix together and feel free to salt or add more spices.

7

Let the soup cool and enjoy! Feel free to garnish with toasted pumpkin seeds, cream or greek yogurt and consider enjoying alongside a salad.

Notes

Easy and Healthy Pumpkin Soup

IngredientsDirections

3 Dishes to Pair With Your Pumpkin Soup

• Have some of my almond flour bread to dip into your pumpkin soup.
• Pair it with this bright strawberry salad with shrimp.
• Enjoy these incredible stuffed portobello mushrooms (which can easily be made vegan) alongside your pumpkin soup.

Did you make my pumpkin soup?

Let me know what you thought about it! Consider rating my recipe, writing a comment below, or sharing a picture of your soup on your Instagram and tagging me. By sharing your thoughts and feedback, not only does it help me understand what you’re enjoying, it increases the visibility of my recipe so even more people can try it.

I appreciate your support SO much and I hope you have an incredible, pumpkin filled fall <3

Honestly yours,
Alice

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