Get into the Fall with this Creamy Pumpkin Soup recipe! It’s so good you might want to eat the whole pot. It’s a plant based soup made with only the best whole food ingredients. Tantalize your taste buds with this flavor packed soup!


YIELD: 10 Servings

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 cloves of garlic, minced
  • 2 15 oz cans pumpkin puree
  • 1 13.5 oz can coconut milk
  • 1 13.5 oz can coconut cream
  • 2 cups vegetable broth OR water +¬†vegetable boullion
  • 2 tablespoons cane sugar
  • 1 1/2 teaspoon himalayan salt
  • 1 tablespoon curry powder


  1. In a medium pot heat olive oil, garlic, onion and cook until onions are semi-translucent.
  2. Add vegetable broth and bring to a boil.
  3. Add pumpkin, coconut milk, coconut cream and mix thoroughly until smooth.
  4. Add remaining ingredients and let simmer for 15 minutes.
  5. Pack a bag because your taste bud are about to go on a field trip!

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