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Pumpkin Soup

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Servings :8 Bowls
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins


  • 2 Tablespoons Unsalted Butter
  • 1 Cup Yellow Onion chopped
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Cloves Garlic minced
  • 2 Tablespoons Sage minced
  • 1 - 16 Ounce Can Pumpkin Puree
  • 3 Cups Vegetable Broth
  • 1/4 Teaspoon Nutmeg
  • 1/2 Cup Coconut Milk Full Fat. Can substitute for heavy cream


  • Pepitas for topping
  • Proscuitto for topping


Proscuitto Topping:

  • Preheat oven to 450 F and line a rimmed baking sheet with parchment paper.
  • Lay prosciutto on a baking sheet and curl the edges down, so they don't burn.
  • Bake for 8 minutes and check, you'll know they're done once the prosciutto is crispy.
  • Allow them to cool on a plate (they will continue to crisp).
  • Dice, and set aside.


  • Add butter to a large stockpot over medium heat.
  • Once melted, add onion, salt, and pepper, and saute until translucent (about 10 minutes).
  • Stir in garlic and sage, and saute for 2 minutes, or until fragrant.
  • Add pumpkin puree, broth, and nutmeg, and bring soup to a boil.
  • Reduce heat to a simmer, cover, and cook for 30 minutes.
  • Place ingredients in a blender (or use an immersion blender) and blend until smooth.
  • Return soup back to the stockpot, and stir in coconut milk or heavy cream.
  • Taste soup to check for seasoning and adjust to your taste. I always add an additional teaspoon of salt.
  • Ladle into bowls. Top with additional sage, pumpkin seeds, and prosciutto. Enjoy!

Lindsey's Tips

Nutritional information is for 1 serving if you divide this recipe into 8 servings:


Calories: 90kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 674mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9651IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
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