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Creamy DF Pumpkin Soup

The perfect starter for a harvest celebration, this dairy-free & nightshade-free soup can also be enjoyed for lunch with salad, a sandwich or just a piece of toast. Certain to warm your cockles, this soup is super-easy to make and enjoy anytime.



  • 3 cups pumpkin puree

  • 3 cups chicken or vegetable broth

  • 1 tsp each salt and garam masala Indian spice blend

  • ½ tsp each ground ginger, ground coriander and turmeric

  • ¼ - ½ tsp white or black pepper

  • 1 can (14oz or 400ml) unsweetened coconut milk (can substitute with
    1 ¾ cups oat milk or other non-dairy milk)



In a large saucepan or Dutch oven, blend pumpkin puree and broth with either a whisk or a hand-held emulsion blender. Add all the salt, spices, and pepper, and stir in.  Add the coconut milk and mix in until everything is well combined.

Warm the soup over medium heat until steaming. Reduce the heat to low. Taste and adjust the seasonings by adding more salt and pepper, if desired.

This recipe makes enough soup for 6-8 servings, depending on size of servings.

This soup is easy to make ahead and refrigerate or freeze to enjoy later.

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