Soup Maker Pumpkin Soup
This easy soup maker pumpkin soup recipe transforms fresh pumpkin into a creamy, nourishing bowl of goodness that everyone will enjoy!
Servings 4
Calories 317kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion chopped
- 1 medium pumpkin (approximately 700g - about 1.5lbs) peeled, deseeded and roughly chopped
- ¼ cup vegetable stock (or 59 ml) use ½-1 cup if you prefer your soup thinner (see notes below)
- salt and pepper to taste
- 1 can coconut milk (approximately 14oz or 400ml)
Instructions
- To improve the flavor, cook the onions and garlic in olive oil before adding them to the soup maker. You can either use the saute function if your soup maker has one or cook them in a pan. (see notes below).
- Add the pumpkin, vegetable stock, salt and pepper. Place the lid on, ensure it is properly sealed, and select the smooth soup setting.
- When the soup is ready, add the coconut milk, place the lid on, then press blend for 10-15 seconds to combine.
- Pour the soup into bowls, garnish as preferred, then serve.
Video
Notes
Refrigeration and Freezing: To store, first allow the soup to cool completely. Transfer to an airtight container and keep in the fridge for 4-5 days, and in the freezer for up to 3 months.
- Sauteeing the onion and garlic is an optional step that helps enhance the flavors.
- This recipe is for a thick soup, add more vegetable stock if you prefer your soup thinner.
- I tested and created this recipe in the Ninja Foodi Soup Maker, but it's adaptable for use with various other soup makers as well.
Nutrition
Calories: 317kcal | Carbohydrates: 27g | Protein: 6g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 76mg | Potassium: 1398mg | Fiber: 2g | Sugar: 10g | Vitamin A: 28976IU | Vitamin C: 33mg | Calcium: 95mg | Iron: 6mg