Simply Real Health In The Kitchen: Episode 1: How To Make Soup. Click here to watch!
Are you ready for the easiest soup ever? ANYONE can do this. You need 3 ingredients, 2 spices, and 7 minutes (or less!)
As if that weren’t enough, this little number is pretty great tasting, made with 100% real foods and also happens to be gluten/grain, egg, soy, dairy free, vegetarian and vegan (phew, out of breath), so anyone you’re cooking for can enjoy it. It’s a perfect, filling fall soup that can be enhanced with herbs, added shredded meat, spice variations, or garnished with pumpkin seeds and parsley or cilantro for a perfect holiday appetizer (ah hem.. Thanksgiving is closer than you think).
Notes: There is the option to make a homemade cashew cream with cashews and water in a blender, or to use organic coconut milk. If you prefer savory soups, try the cashew cream. If you like a touch of decadence or sweetness, start with the coconut milk.
There’s lots of tips in the video, so take a peek!
Ingredients:
1 Sweet onion, chopped
1 Can organic pumpkin puree (of course you can roast your own too and use the fresh flesh if you’d like)
8 oz Organic coconut milk (not the light version, the real deal all the way) OR 1/2 cup cashews + 1/3 cup water for a homemade cashew cream
1-2 tsp Garam Masala (spice) (or start with less if you like a more mild flavor)
1-2 Tablespoons Cinnamon
sea salt + pepper to taste
Directions:
1. In a soup pot, heat 1 TB butter, coconut oil or olive oil and let it heat up. Add the chopped onion and let saute until translucent in color and fragrant (approx 4 mins)
2. Add canned pumpkin to the onion and smooth around until it warms up a bit (approx 1-2 mins)
3. Add the pumpkin/onion mixture to a blender with your cashew cream or coconut milk. Add 1/2 cup to 1 cup water as well (start with less– you can always add more, depending on the consistency you prefer). Add spices and blend.
HI Sarah. This sounds yummy. I’m not too familiar with canned pumpkin. How many ounces in the can? Seems like I’ve seen small cans and very large cans. Thanks!
Hi Jennie! The can is 15 oz (the small one, like a standard soup can size). They should have it at any grocery store. Let me know if you try this one out. I hope you’re doing well!
Thank you so much for this *simple* and beautiful recipe! I made this last night. I was wondering though, if you meant to write teaspoons rather than tablespoons for the spices… I usually like things really, really flavorful, so I went for a scant 2 tablespoons of each spice (I did them both scant, just to be safe.. then took out a pinch or two before putting them in, cause it looked like too much). It was WAY too much, it wasn’t edible sadly. I think the recipe is beautiful and I will try again scaling back the spices to 2 teaspoons each. Just wanted to comment so someone else might avoid my mistake! I love the garnishes you put on! I put cilantro on mine and I could tell that would be good.
Miss Katie– yes. You are so right. Ooops, my bad 🙁 I have corrected this and hopefully saved everyone’s future recipes. Thank you for letting me know!