This super easy pumpkin soup is perfect for any holiday meal. Not only can anyone make this soup, but it comes together quickly. Keeping the Asian pantry in mind, the soup is flavored with onions, garlic and ginger. The pumpkin soup gets its creaminess from coconut milk which creates richness without being heavy. Enjoy a bowl of this steamy hot goodness any night of the week.
2 tablespoons coconut oil
1 yellow onion, chopped into a 1/2 inch dice
3 garlic cloves, finely minced
1 inch piece of fresh ginger, finely minced
2 teaspoons Sriracha hot sauce (or more if you like spicy foods)
2 cups chicken stock
1 teaspoon soy sauce
2 14 ounce cans pureed pumpkin (not pumpkin pie mix)
2 tablespoons orange juice
1 1/2 teaspoons pumpkin pie spice
1 14 ounce can coconut milk
1/4 cup cilantro leaves, roughly chopped
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and ginger and cook until fragrant and onion appears translucent, about 5 minutes. be careful not to burn the garlic or ginger as it becomes bitter Stir in the hot sauce, pumpkin puree, chicken stock, soy sauce, orange juice and pumpkin pie spice and mix to combine. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld. Add the coconut milk and cook another 5 minutes. Pour the soup into a blender and puree the soup in stages. Remember to only fill the pitcher about halfway up or else you will be wearing the pumpkin soup instead of eating. You can also use an immersion blender to puree the soup. Return the pureed soup to the pot and cook for an additional 10 minutes. Taste and adjust the seasoning as needed. Remove from heat and stir in cilantro leaves. Serve hot.