Easy Pumpkin Soup
Venice, CA

I’m still learning how to cook and have no doubt had some major fails along the way!!!  The one thing I haven’t managed to mess up yet though – is soup!  There’s nothing more comforting than a big bowl of creamy soup right?  It’s insane how easy and simple soups are to make – and yet I think it’s an item that’s often overlooked and underestimated when meal prepping.  Since my girlfriend started sharing different soup recipes with me (you may remember the one from my “How to Create a Healthy Girls Spa Getaway” post), I’ve experimented with my own and make them for an app or dinner at least a few times a week.  I’ll do something as simple as steam butternut squash and put it in my Vitamix with a cup of vegetable stock and 1 tablespoon of olive oil.  This 3 ingredient combo creates the creamiest, yummiest soup ever and you would never know that it has zero sugar or dairy in it.  This pumpkin soup recipe I whipped up here, is ideal for chilly October nights and fall in general!  Carve out mini pumpkins and serve to guests for a festive touch.

Vegan Pumpkin Soup (adapted from this recipe)
1 tbsp olive oil
1/2 cup onion diced
2 cloves of garlic
1 tbsp fresh rosemary died
1/2 pumpkin (*about 8 cups – even though it’s more work, I recommend using an actual pumpkin vs puree)
4 cups vegetable broth
1/2 cup coconut milk
Toppings: Toasted pumpkin seeds, sage, nutritional yeast, olive oil, and/or pink himalayan salt

Cook onion for 3 or so minutes until translucent, then add garlic and pumpkin and stir for 3 minutes.  Add the rosemary and vegetable broth, bring to a boil, then simmer until pumpkin is soft.  Puree mixture, return to the pot and add in coconut milk. Simmer for 2 minutes and top with your toppings of choice – enjoy!

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BB Dakota sweater (also love this one)
Madewell jeans // Vita Fede and Brandy Pham bracelets

Jessica Alexander Photography

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11 Comments

  • Fashionandcash says:

    I love IT 💛🍊

    October 11, 2017 | Reply
  • Ewa Macherowska says:
    October 11, 2017 | Reply
  • La Bijoux Bella | by mia says:

    How cute and delicious theses two little pumpkin soup bowls are! Such a parfait recipe for this time of year. Merci for sharing! :)

    🍂🍁LA BIJOUX BELLA 🍂🍁| By Mia | A Creative Lifestyle Blog

    October 11, 2017 | Reply
  • Aviva says:

    Gorgeous setting! Where is that utensil holder from?

    October 12, 2017 | Reply
  • Kay | Style Unsettled says:

    OMG this looks so delicious!! Must try this recipe <3 The photos are also to die for!

    xoxo
    Style Unsettled
    http://www.styleunsettled.com

    October 13, 2017 | Reply
  • Rhoxette says:

    It looks so good! I can’t wait to try this. Thanks for sharing, Kat!

    Much love,
    Rhoxette
    http://www.simplyrhoxette.com/

    October 13, 2017 | Reply
  • Weekend Reading. - The Stripe says:

    […] – Kat’s pumpkin soup sounds […]

    October 14, 2017 | Reply
  • Hope Heldmar says:

    How many pumpkins did it take to get the 8 cups?

    October 14, 2017 | Reply
    • kat@withlovefromkat.com replied:

      If you use canned pumpkin – you’ll need 4 cans. If you use real pumpkin – get two medium pumpkins (to be safe!)

      October 16, 2017 | Reply
  • Emma Engmark says:

    This looks absolutely amazing! I have to try this soon <3

    http://kaffeogkjoler.dk/

    October 15, 2017 | Reply
  • Emily Piskulick says:

    this looks so yummy! xo

    https://www.dearserendipity.com/

    November 4, 2017 | Reply