Dairy Free Pumpkin Soup

This is a classic, creamy dairy free pumpkin soup that is easy to make using fresh pumpkin and a handful of other simple ingredients. This is the perfect healthy comfort food for a weeknight lunch or dinner.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 375kcal

Author Sally

Equipment

Ingredients

600 grams pumpkin approx. ¼ of a whole pumpkin
2 large potatoes
2-3 tablespoons dairy free butter
1 brown onion finely diced
3 cups chicken stock
2 bay leaves
pinch of freshly grated nutmeg to taste
½ cup coconut milk
salt & pepper

Instructions

Peel and chop the pumpkin and potatoes into small, even pieces. Set aside.
Heat a large, heavy-based pot over medium heat. Add the dairy free butter. Once melted, add the diced onion and cook for 2–3 minutes until soft and translucent.
Add the chopped pumpkin and potatoes to the pot and stir to coat in the onion and butter mixture. Pour in the stock, ensuring the vegetables are just covered. Add the bay leaves and a pinch of grated nutmeg.
Reduce heat to low, cover with a lid, and simmer for 30 minutes, or until the vegetables are very soft and beginning to break down.
Remove the pot from the heat and let it cool slightly for 10–15 minutes. Remove bay leaves, then blend the soup until smooth and creamy using an immersion blender or by transferring to a blender in batches.
Return the blended soup to the pot. Stir through the coconut milk and season with additional nutmeg, salt, and pepper to taste. Heat gently until warmed through, then serve hot with a slice of crusty toasted bread.

Notes

Vegetarian/Vegan Option: Instead of chicken stock, swap out for your favourite vegetable stock.

Nutmeg: Please buy whole nutmeg and grate this into your soup. The flavour is so much better than by using the ground nutmeg and is really the key to making this soup delicious. It is really inexpensive and you will find it in the spice isle at your local supermarket. Thank me later!

Nutrition