I’d like to present to you all: the easiest pumpkin soup you ever did eat.
And I’m also sneaking in an easy way to “cream” up your soup, without adding cream!
I’m a soup girl. I could eat it every evening when the temperature starts dipping into the 50s. My husband? Well, he likes it, but he usually has to reign me in to keep me from making soup every evening.
Besides just loving the hot-soup-in-my-belly feeling, soup is just so easy to make! And this pumpkin soup could quite possibly the easiest in my meal planning list.
Ready for it? Go grab these 4 things:
- 1 small can of pumpkin puree
- your “milk” of choice. I use coconut milk from Trader Joe’s, but use whatever you’d like!
Add your pumpkin + milk until your desired thickness. Add about 1 teaspoon of salt and 1-2 tablespoons of curry. Note: if you don’t like curry, use whatever seasoning you’d like! Add some cinnamon, nutmeg, smoked paprika – whatever you’re dreaming up when you dream about pumpkin soup!
Don’t let it boil, but let it get piping hot!
Ready for my confession? I added too much coconut milk. Mine was way too thin, but I have a new favorite way to thicken it backup – without adding cream!
Chick peas. Garbanzo beans. Whatever you want to call them…
Yes. You read that correctly.
Grab a can of chickpeas and give them a good rinse. Place your soup and the chickpeas in a blender–I use a Vitamix, so I’m not sure if a regular blender will get them as smooth?–and start blending!
A few add-ins to make it even more yummy:
- My husband added some applesauce – turned it into a Curried Pumpkin Apple soup. Yum.
- I added shredded cheese and black pepper.
- When I ate it for leftovers the next day, I added a spoonful of sour cream.
- Anything your sweet heart desires.
Such an honor to guest post here for Diana! If you enjoyed this recipe and want to see more, I have a few other recipes posted on my blog!