My mom kept this recipe under wraps for years – she forbade me to share it with anyone, but I truly feel like this one is too good not to share! This soup is so nostalgic for me; my mom made it every year for Thanksgiving. As a kid, we only had it once a year so it was an absolute TREAT every November. As I got older, I started to make this soup more often throughout the fall season because I’ll be honest, it’s just that good.
The combination of spices in this soup are so complex; I like to think of it as “fall’s signature flavor” or even the “savory sister of a PSL”. I love how quick and easy this soup is, and the best part is that the flavor payoff is insane. My mom’s original recipe calls for full-dairy ingredients, but being lactose intolerant, I’ve substituted the dairy to make this dish completely vegan.
“Did you know? Pumpkins are good for your hearing thanks to the high content of potassium.”
– Hillfarm
Mom’s Famous Pumpkin Soup
Ingredients
- 1/4 cup Raw Grass-Fed Butter (approx. 4 tbsp)
- 1 cup Sweet Onion (chopped, approx. 1/4 of an onion)
- 1 clove Garlic (diced)
- 2 tsp Curry Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Coriander
- 1/8 tsp Crushed Red Pepper
- 3 cups Chicken Bone Broth
- 15 oz Pure Pumpkin (canned)
- 1/2 cup Nut Milk of Choice (I prefer almond or coconut)
- 1/2 cup Coconut Cream (canned)
- 1-2 tbsp Vegan Sour Cream (I like the Violife brand)
- 2-3 stalks Chives or Green Onion
Instructions
- Melt butter in a pot on medium heat; add onion and garlic and cook until soft and fragrant, about three to five minutes.
- Add curry powder, salt, coriander, and crushed red pepper; cook approximately one minute.
- Add chicken bone broth and bring to a gentle boil. Continue gently boiling for approximately 15-20 minutes on low to medium low heat.
- Stir in nut milk, coconut cream, and pumpkin. Cook on medium low for five minutes. If desired, season with salt and pepper to taste.
- Serve with a dollop of sour cream and a sprinkle of chives.
Watch my video on how to make this recipe by clicking here.
