Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

Pumpkin Pie Soup Ingredients

  • 4 pounds pumpkin, peeled and cut into cubes

  • 2 cups vanilla-flavored coconut beverage

  • 1 (14.5 ounce) can chicken broth

  • 4 teaspoons ground cinnamon

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cloves

  • teaspoon dried sage

  • teaspoon salt

  • cup vanilla yogurt

  • cup chopped toasted walnuts

How to Make Pumpkin Pie Soup

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.

  2. Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Pumpkin Pie Soup Nutritions

  • Calories: 194.9 calories

  • Carbohydrate: 28 g

  • Cholesterol: 2.5 mg

  • Fat: 9.2 g

  • Fiber: 4.2 g

  • Protein: 6.3 g

  • SaturatedFat: 2.6 g

  • ServingSize:

  • Sodium: 503.4 mg

  • Sugar: 7.6 g

  • TransFat:

  • UnsaturatedFat:

Pumpkin Pie Soup Reviews

  • Definitely different as a soup. I dont care for vanilla so I just used coconut milk. I used vegetable broth and coconut yogurt to keep it vegan. Thank you for the recipe.