Veronica's Pumpkin Soup

Veronica's Healthy Living
I’ve have more requests for this recipe at this time of the year than any other. My family can hardly wait for pumpkin season so I can make pumpkin soup. I make a big batch, can most of it in jars, and this becomes one of my go-to-meals! Pumpkin contains many nutrients necessary to keep the body functioning properly, including bone health. Eat up! And enjoy!


  • 3 bacon strips (optional)
  • 1 cup onion finely chopped
  • 4 cloves garlic minced
  • 2 cups pureed pumpkin or 1 can pumpkin
  • 1 can (12 oz) coconut milk full-fat
  • 4 cups chicken broth full fat
  • 1 cup heavy coconut cream
  • ½ tsp curry powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • Extra heavy coconut cream (optional)


  • In large saucepan, cook bacon until crisp. Crumble and add back to pan. DO NOT DRAIN.
  • Saute onion, and garlic in bacon drippings until tender. 
  • Add pumpkin, coconut milk, broth, and seasonings. Bring to a boil.
  • Simmer for 15-30 minutes until flavors blend.
  • Add heavy coconut cream until heated.
  • Serve topped with a dollop of heavy coconut cream. Enjoy!