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Creamy Pumpkin Soup

Pumpkin and cream of coconut, with spices and a dash of Grand Marnier, create a flavorful, rich, healthy fall soup. Vegan as well. Try this soup with my delicious Country Crust bread!

Prep Time: 15 minutes Yield: 4 servings


2 tbsp olive or vegetable oil

1 medium yellow onion, finely diced

3 cloves of garlic, minced

2 cups vegetable stock (may use chicken stock if preferred)

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp ground sage (or 2 tsp torn fresh sage - stir in at end of cooking if using fresh)

juice of 1/2 lime

1-2 tbsp brown sugar

1 15 ounce can pureed pumpkin

1 14 ounce can light coconut milk

1 tbsp Grand Marnier

salt, to taste

white pepper, to taste

dash cayenne pepper

In large saucepan over medium heat, heat olive oil. Add diced onion, cooking until translucent. Add minced garlic, stirring well, and cook for an additional minute.

Add in vegetable stock. Add cinnamon, nutmeg, ginger, sage (if using dried), lime, and brown sugar, and continue to cook over medium heat for several minutes.

Stir in pumpkin puree and coconut milk, and bring to a mild simmer.

Remove from heat, add fresh sage if using instead of dried. Stir in Grand Marnier, salt, white pepper, and cayenne.

Optional: Serve topped with a tbsp of heavy cream and additional spices.

Note regarding fresh sage: For best flavor, fresh sage is best added at the end of the cooking process, whereas dried sage can be added early.

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