Healthy with Jodi

Easiest Pumpkin Soup

    Easiest Pumpkin Soup

    Vegan, GF, Dairy free

    Happily Serves 4 


    1/2 medium onion, finely chopped 

    2 TBSP Avocado oil

    1 Large can pure pumpkin or fresh pumpkin

    4 Cups bone broth (or vegetable broth if a Vegan)

    1/2 cup Coconut Milk or 3/4 cup soaked cashews

    2 tsp Pumpkin pie spice

    3/4 tsp Sea salt

    1 garlic clove

    Black pepper

    Optional: Add Curry powder and Coconut milk to desired texture

    Heat Avocado oil over medium-high heat. 

    Add the onion and cook, stirring, 3 minutes

    Cream cashews in food processor.

    Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

    Cook, stir occasionally for 3 minutes or until soup simmers.

    Soup can be stored in the refrigerator for up to 3 days.  

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