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I love this pumpkin soup recipe and I think you’re going to love it, too.

Here’s why…

This Pumpkin Soup

  • Is filling – but light, low calorie, and low carb
  • A healthy way to get a big burst of pumpkin flavor, without tons of sugar
  • Is an easy way to eat more veggies and get a break from salads – and works for my Soup Cleanse
  • Makes a great appetizer, that won’t ruin your appetite
  • Super easy to make
  • The velvety texture and taste is divine.
  • Gluten-free, Dairy-free and Delicious
  • Plus, the spices pack a powerful punch of antioxidants and metabolism-boosting spices.

 

Pumpkin Soup on a white marble table

 

This Pumpkin Soup is great for Fitness, Health & Healing

 

I think you’re going to love it.  : )

Ready to experience the magic?  Let’s do this!

 

Pumpkin Soup Recipe

 

Ingredients

  • 1 (15-ounce) can of unsweetened pumpkin puree
  • 1 cup coconut milk
  • 2 tbsp tahini
  • 1 green apple, cored and chopped
  • juice from one orange
  • 2 tsp sage
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt & ground pepper to taste

 

Organic Canned Pumpkin Puree
This is the pumpkin I used.
 

How to Make Pumpkin Soup

 

  • Heat the pumpkin, coconut milk, and tahini in a large saucepan over medium heat.
  • Add the apple, and the rest of the ingredients.
  • Cover, and reduce to low heat.
  • Simmer for 25 minutes, stirring occasionally.
  • Puree soup in a food processor or a blender.
  • Either return soup to saucepan and heat on very low, or let the soup heat in a crock pot on a warm/low setting for a couple of hours.
  • Season with salt and pepper to taste and serving immediately.
  • This recipe makes 2 (big) or up to 4 (smaller) servings and lasts 3 days in the fridge.

 

Pumpkin Soup in a pot on a stovetop

 

This is what it looks like before blending.

TIP:  Mashed butternut squash makes a great pumpkin-alternative. Squash is higher in vitamins and minerals than a pumpkin, plus, it’s nice to have a new twist on a holiday favorite.

 

 

Leave me a comment to let me know how your Pumpkin Soup turned out.  

What your favorite ‘treats’ or unhealthy recipes you love, that you know aren’t good for you?

Let me know in the comments are, I’ll re-create them, making healthier versions for you.

Your Coach and Biggest Cheerleader

xxoo

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If you’re looking for more healthy recipes – you and your family will love – and you’d like to get more healthy and lose weight fast (like noticeable results in DAYS) then it’s perfect for you. Learn more about the Total Transformation program here.

Pin this recipe to Pinterest so you’ll have it forever.

 

 

Here are some other popular posts.  I think you’re going to love them.

 

PUMPKIN SOUP RECIPE

This pumpkin soup Is filling – but light, low calorie, and low carb. It's also Gluten-free, Dairy-free and Delicious. Plus, the spices pack a powerful punch of antioxidants and metabolism-boosting spices. It's a healthy way to get a big burst of pumpkin flavor, without tons of sugar, to eat more veggies and get a break from salads. This Pumpkin Soup works for my Soup Cleanse.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Appetizer, Soup
Keyword: Pumpkin, soup
Servings: 2
Author: Christina Carlyle

Ingredients

  • 1 15-ounce can of unsweetened pumpkin puree
  • 1 cup coconut milk
  • 2 tbsp tahini
  • 1 green apple, cored and chopped
  • juice from one orange
  • 2 tsp sage
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt & ground pepper to taste

Instructions

  • Heat the pumpkin, coconut milk, and tahini in a large saucepan over medium heat.
  • Add the apple, and the rest of the ingredients.
  • Cover, and reduce to low heat.
  • Simmer for 25 minutes, stirring occasionally.
  • Puree soup in a food processor or a blender.
  • Either return soup to saucepan and heat on very low, or let the soup heat in a crock pot on a warm/low setting for a couple hours.
  • Season with salt and pepper to taste and serving immediately.

Nutrition

Calories: 220kcal
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