Fall is finally here, and what better way to embrace the season than with a warm, comforting bowl of Harvest Pumpkin Soup? This dairy-free and alpha-gal-friendly recipe brings the earthy flavors of pumpkin and the richness of coconut milk together in a silky smooth soup that’s perfect for cozy evenings.
It’s simple to make, uses healthy ingredients, and is ideal for those with dietary restrictions. Whether you’re looking for a quick weeknight meal or a starter for your Thanksgiving feast, this pumpkin soup will become a fall favorite!
Here’s to overcoming alpha-gal because we are more than conquerors in Christ, and He is our healer!
Dairy-Free Harvest Pumpkin Soup
Enjoy this warm, comforting Harvest Pumpkin Soup as a healthy, delicious option during the fall season. It’s great for weeknight dinners, cozy weekends, or even as a starter at your Thanksgiving table.
Servings: 4-6
Ingredients:
- 1 can pumpkin puree (or roasted fresh pumpkin)
- 1 can coconut milk (for creaminess)
- 2 cups vegetable broth
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp maple syrup
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional garnish: pumpkin seeds, fresh herbs
Instructions:
- Prepare the Base: In a medium-sized pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Add the Pumpkin: Stir in the pumpkin puree, cinnamon, and nutmeg, mixing everything well. Allow the flavors to meld together for about 2 minutes.
- Simmer the Soup: Pour in the vegetable broth and maple syrup, bringing the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally to ensure the flavors combine.
- Make it Creamy: Slowly stir in the coconut milk, and continue cooking the soup for another 5 minutes. If you prefer a smoother texture, you can use an immersion blender to blend the soup until it reaches your desired consistency.
- Season to Taste: Add salt and pepper to your liking. If you enjoy a bit more sweetness, you can add an extra splash of maple syrup.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds or fresh herbs for added texture and flavor. Serve hot and enjoy!
Why You’ll Love This Harvest Pumpkin Soup
Full of Fall Flavors: The combination of pumpkin, cinnamon, and nutmeg creates a rich, earthy taste that embodies the essence of autumn..
Dairy-Free & Alpha-Gal Friendly: This recipe uses coconut milk instead of traditional dairy, making it perfect for those who need to avoid dairy due to alpha-gal or other intolerances.
Quick & Easy: With minimal ingredients and steps, you can have a warm, comforting meal on the table in less than 30 minutes.
Tips for Serving:
- Pair this soup with a slice of crusty bread or a fresh side salad for a complete meal.
- You can also make this soup in larger batches and freeze it for later. It stores well for up to three months in an airtight container.
Nutritional Benefits:
Pumpkin is packed with vitamins A and C, which boost your immune system—perfect for the colder months. Coconut milk adds healthy fats while keeping the soup creamy without dairy, and vegetable broth provides essential minerals and hydration.
Enjoy!
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* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
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