PUMPKIN PIE SOUP

Pumpkin Pie Soup image

Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

Provided by janillb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

4 pounds pumpkin, peeled and cut into cubes
2 cups vanilla-flavored coconut beverage
1 (14.5 ounce) can chicken broth
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon dried sage
½ teaspoon salt
½ cup vanilla yogurt
½ cup chopped toasted walnuts

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 28 g, Cholesterol 2.5 mg, Fat 9.2 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 503.4 mg, Sugar 7.6 g