Pumpkin Soup

November is my favorite month. Here’s 5 Reasons why I LOVE November the best.

1. It’s my birthday month. 2. Thanksgiving Day = great food & family time. 3. Black Friday shopping. 4. It’s sweater season. 5. Consuming lots of pumpkin.

Growing up we had a big beautiful Maple tree in front of our house. My mom used to tell me when all of the leaves had fallen off than it would be my birthday. I have vivid memories of running to our large living room window to check the tree. Looking back, I realize how smart my mom was to give me this visual cue to measure time instead of me nagging her. I STILL get just as excited for my birthday only now I usually buy my own birthday gifts. And, I don’t mind at all. 🙂

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Birthday 2008 – Pre gluten-free, dairy-free and artificial sugar free days. 😉

Reason 2: Who doesn’t love Thanksgiving dinner? My plate usually has dark turkey meat with GF stuffing, mashed potatoes (my dad makes the best potatoes), and sides that topple into one another in order to squeeze just one more dish on my plate. This year will be my first Thanksgiving dinner solo. EEK! I’m still excited about dinner but I’m definitely feeling a little overwhelmed…okay a LOT overwhelmed. Cooking a big turkey alone is intimidating plus cooking several other dishes is a whole nother skill . My sister reminded me to keep it simple and prepare some of the dishes ahead of time by cutting the vegetables for stuffing or making some dishes the day before. I’m definitely going to do this. Wish me luck.

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Thanksgiving Day 2014 with Aunt Lisa

Reason: 3 Yes, I am a black Friday shopper. There’s a joke in our house that I only wake up early for two reasons, one is for vacation and two is for Black Friday shopping. Technically, I do wake up early for hungry babies but it’s usually not with the bounce in my step like the first two reasons. I even go shopping when I’m SUPER pregnant. Emma was born in December and Landen mid January but both times I waddled out to get the deals. The goal is to get up early and be done just as the rest of the world is waking up.

Reason 4: I actually questioned if I would get to enjoy reason 4 this year now that we live in California. But now that the time change has come and the air is cooler it definitely feels like Fall here in California. This week we even hit mid 40’s which is cold even for me. I finally had to break into our sweater stash but no coats yet. It’s funny to see people wearing winter coats and mittens in mid 50 weather..all my Michigan friends would find this as humorous as I do.

Reason 5: Pumpkin is one of those foods I ABSOLUTELY love. It goes with EVERYTHING and can be in ANYTHING as long as you have a big imagination and brave taste buds. However, pure pumpkin alone is not that great. Trust me, I’ve tried it. I give my 9 month old plain pumpkin which he loves but he’s probably the only one.

So, why not pumpkin soup?

Pumpkin Soup by Kalecuties.com

If you are a pumpkin fan you WILL ABSOLUTELY LOVE this pumpkin soup.

Pumpkin Soup by Kalecuties.com

Creamy texture. Sophisticated enough to serve at a nice dinner party but also simple enough to serve your toddler. My daughter and 9 month old gobbled this soup up like it was a Thanksgiving Feast. 😉 Best of all, you probably have most of these ingredients in your kitchen. It’s that easy to make.

Pumpkin Soup by Kalecuties.com

I’m already planning on making this pumpkin soup for the day AFTER Thanksgiving. Pumpkin soup seems like the perfect dish to eat with left over turkey and stuffing.

Pumpkin Soup
Rate this recipe
Average: 4/5
2 ratings
Pumpkin Soup
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes

This pumpkin soup is creamy in texture. Sophisticated enough to serve at a nice dinner party but also simple enough to serve your toddler.

Author: Allison Kuslikis
Yield: 4-5
  • 1 1/2 cups coconut milk (I used regular not full fat)
  • 4 cups vegetable broth
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 2 celery stalks
  • 1/2 onion
  • 2 tbsp. maple syrup or honey
  • 1 tbsp. coconut oil or sub oil
  • 2 tsp. dried thyme
  • 1/2 tsp all spice
  • 2 good shakes of cinnamon
  • dash of garlic powder
  • salt & pepper to taste
  1. Chop onion and celery and sautee with coconut oil and spices in a large pot until soft.
  2. Add vegetable broth, pumpkin puree, coconut milk (make sure to shake coconut milk well before opening) and maple syrup to the pot and bring to a simmer.
  3. Let soup simmer for 5 minutes and stir so the mixture is creamy. Add any additional salt, pepper, and garlic to taste.
  4. Puree soup using an immersion blender. (optional)
  5. Use left over coconut milk to make fancy swirls on top of soup. Serve hot.

Soup will keep for 2-3 days.

Nutrition information
Serving Size: 5
Calories per serving: 282.73 kcal
Fat per serving: 22.14 g
Saturated fat per serving: 16.52 g
Carbs per serving: 23.0 g
Protein per serving: 3.57 g
Fiber per serving: 5.17 g
Sugar per serving: 11.18 g
1129.05 mg
0.01 g
Nutrition label for Pumpkin Soup

I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.

– Allison

Pumpkin Soup by Kalecuties.com

LOVE PUMPKIN? Try my Pumpkin Nice Cream

Pumpkin Nice Cream (GF & Vegan)

6 thoughts on “Pumpkin Soup”

  1. Love the sound of the pumpkin soup–will likely make it next week.
    It was heartwarming to hear of your conviction of your “inconvenience” at the grocery store. I recently rescued my 20 year old grandson when he locked his keys in the car on the college campus—notice! even 20 year olds can do these whacko things. We surely need these reminders of our own frailty to better understand others, right?

    1. Well said, Ellen. Locking my keys in the car reminded to be more gracious to others who have made mistakes. At the end of the day, we are all human. Thank you for sharing. Enjoy the soup!

  2. Yum, pumpkin soup sounds good! We have had 60degree days here in Mich. but I know the cold and snow is coming. YOUR soup recipe is on my menu next week. You will do a great job on Thanksgiving.

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