Easy Pumpkin Soup Recipe is tasty with canned pumpkin puree, onions, coconut milk, turmeric, curry, ginger, and thyme added. You'll love its savory goodness! Instant Pot pressure cooker instructions included! This is a great make-ahead soup, making your holiday meal or fall gathering, a breeze.
Why You'll Love It
Easy To Make
With only a few steps, you'll have this soup on the table in no time! You only have to prep your ingredients, saute the onions, and all the rest goes in the pot to simmer.
Perfect Starter For Your Holiday Dinner or Fall Gathering
Pumpkin soup is a quintessential fall recipe for sure! Many people serve pumpkin soup as a starter for their Thanksgiving dinner, which would be so tasty.
I am planning an evening outdoor fall gathering and thought that serving this soup alongside a grilled chicken and a make-ahead layered salad would make a fantastic meal! Here is an easy grilled chicken recipe you will love: Dry Rub Grilled Chicken With White Barbecue Sauce
As I mentioned below, I make the soup in advance and reheat it in a slow cooker. I would keep the soup in the slow cooker for a buffet-type party and have everyone serve themselves.
Make Ahead, Better The Next Day
This soup tastes better with time! While this soup can be served immediately and is delicious, I had found that when did the next day or later, all the flavors have blended and mellowed. So good.
A Keto and Low Carb Pumpkin Soup
This delicious pumpkin soup recipe fits nicely into a low-carb and keto diet. Bonus! Pumpkin soup is healthy and loaded with vitamins too!
fat 12.7 g | net carbs 6.3 g | protein 3.7 g
How To Serve
Pork, chicken, and turkey make a great accompaniment to pumpkin soup.
Ingredients
Here are the ingredients you will need to make pumpkin soup with coconut milk:
- Onion
- Butter
- Chicken Bone Broth - regular chicken broth is fine too
- Pumpkin Puree
- Bay Leaf
- Thyme
- Ground Ginger - fresh ginger, finely chopped
- Turmeric - fresh turmeric, finely chopped
- Curry Powder
- Coconut Milk
- Kosher Salt or Sea Salt
- Ground Black Pepper
Equipment
- Dutch Oven
- Chef Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Instructions
There are only a few steps to making this easy pumpkin soup recipe! Happy cooking! 🙂
Saute Onion
Over medium-high heat, saute the onion in butter until soft. (If using fresh ginger and turmeric, add to onions and saute until they are soft too.)
Add Remaining Ingredients
Add all remaining ingredients and bring to a gentle boil.
Cover, turn the heat down to low, and simmer for 30 minutes.
Remove bay leaf and puree the soup using an immersion blender.
Serve
Ladle into bowls and garnish with a drizzle of coconut milk and fresh thyme.
Instant Pot Instructions
Yep! This is SUPER easy to make in an Instant Pot/pressure cooker.
Follow all of the instructions above, sauteeing ingredients in an Instant Pot over medium heat. Add all remaining ingredients, secure lid, and pressure cook on high for 4 minutes. Allow a natural steam release for 15 minutes, then follow up with a quick release.
More Cozy Soup Recipes
- Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup)
- Instant Pot French Onion Soup
- Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
- Instant Pot Low Carb and Keto Chicken Soup
More Pumpkin Recipes
- Crustless Pumpkin Pie (Keto Low Carb)
- Gluten Free Pumpkin Muffins
- Keto Creme Brulee (Pumpkin Spice Creme Brulee)
- Gluten Free Pumpkin Muffins
Common Questions
Can I substitute fresh pumpkin puree with canned puree?
Yes, absolutely. You can easily substitute fresh pumpkin puree for the canned.
Is pumpkin soup healthy?
Yes. Pumpkin soup is healthy. Not only is it low in carbs, but it also has approximately 44% of your day's Vitamin A, 17 % of Vitamin K, and 11% of Potassium and Iron.
How can I reduce the fat in this recipe
You can reduce fat in the recipe by only using 2 tablespoons of butter instead of 4. You can also substitute low-fat coconut milk. Keep in mind; however, it will not be as creamy as keeping the butter and coconut milk, but it will still be good!
How long can I keep pumpkin soup in the refrigerator?
Pumpkin soup will last 3 to 4 days in the refrigerator.
How do I reheat pumpkin soup?
The best way I found to reheat soup is in a slow cooker! This is the perfect solution if you are serving it for a holiday meal - also great if you are buffet-style (just leave it plugged in on warm)! If you are doing individual portions, you can reheat each bowl in the microwave. You can also slowly reheat the soup on your stovetop. Just cover, heat on medium-low, and stir periodically.
How do you thicken pumpkin soup?
To thicken pumpkin soup, you can remove the lid and simmer a little longer until some of the liquid has evaporated. If you have made the soup to keep in the fridge for a few days, it will thicken on its own.
Another low-carb way to thicken soup is to mix 1/2 tsp of xanthan gum with 1 tbsp olive oil. Add to soup and stir. It will thicken. A little bit goes a long way, so be careful.
What if my pumpkin soup is too thick?
If your pumpkin soup is too thick, you can add more vegetable broth. If you have stored your pumpkin soup in the refrigerator, you may find it has thickened. Just add the broth, and you should be good to go!
⭐ Stay Connected
If you have tried this easy pumpkin soup recipe, let me know! I'd love for you to come back andgive it a star rating and/or a review in the comments.Let's stay connected, so please share photos of your creations with me & others on Instagram, Facebook, and Pinterest! 🙂
Yield: 6 servings
Easy Pumpkin Soup Recipe (Low Carb and Keto Pumpkin Soup)
Easy Pumpkin Soup Recipe (Low Carb and Keto Pumpkin Soup), is so tasty with canned pumpkin puree, onions, coconut milk, turmeric, curry, ginger, and thyme added. You'll love its savory goodness! This is a great make-ahead soup, making your holiday meal, or fall gathering, a breeze. Instant Pot pressure cooker instructions included!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
- 1 cup onion
- 4 tbsp butter
- 4 cups chicken bone broth (regular chicken broth is fine too)
- 16 oz can pumpkin puree
- 1 bay leaf
- 1/2 tsp fresh thyme
- 1/4 tsp ground ginger (or, 1 tbsp fresh ginger, finely chopped)
- 1/4 tsp dried turmeric (or, 1/2 tbsp fresh turmeric, finely chopped)
- 1/2 tsp curry powder
- 1/2 cup coconut milk
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Instructions
Stovetop Instructions
- Over medium-high heat, saute the onion in butter until soft. (If using fresh ginger and turmeric, add to onions and saute until they are soft too.)
- Add all remaining ingredients and bring to a gentle boil. Cover, turn the heat down to low and simmer for 30 minutes. Remove bay leaf and puree the soup using an immersion blender.
- Ladle into bowls and garnish with a drizzle of coconut milk and fresh thyme.
To Make In An Instant Pot:
Follow instructions above, but saute ingredients in your Instant Pot over medium heat until soft. Add all remaining ingredients, secure lid, and pressure cook on high for 4 minutes. Allow a natural release for 15 minutes, then follow up with a quick release.
Notes
For a gathering, make this soup ahead of time and reheat in a slow cooker. This is an easy, hands-off way to reheat the soup!
Nutrition Information:
Amount Per Serving:Calories: 157Total Fat: 12.7gCholesterol: 20.4mgSodium: 765mgCarbohydrates: 9.3gNet Carbohydrates: 6.3gFiber: 3gSugar: 4gProtein: 3.7g
A healthy pumpkin soup recipe that is an easy recipe to make. This is a low-carb and keto recipe! Keto pumpkin soup can be made ahead and easily reheated, making it the perfect fall or holiday recipe! This healthy pumpkin soup makes a great starter for your Thanksgiving meal! Instant Pot instructions included! #fallrecipes #keto #ketogenic #ketorecipes #healthydesserts #pumpkin #pumpkinspice #holidayrecipes #lowcarb #glutenfree #sugarfree #seekinggoodeats #thanksgiving #instantpot
