Creamy Pumpkin Soup

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4 cups sugar pie pumpkins (peeled, and cubed)
2 tablespoons Califia Farms Butter (melted)
1 tablespoon olive oil
1 onion, roughly chopped
3 garlic cloves
3 cups vegetable broth
1 cup water
1 tablespoon maple syrup (adjust to sweetness preference)
1 cup coconut milk
Salt and pepper to taste
Top with olive oil, coconut drizzle and chili flakes


In a dutch oven or deep pot, simmer olive oil, bloom your salt, pepper and garlic. Then add your onion and sweat it out for 10-15 minutes.

Toss in your cubed pumpkin and melted butter, stir well for 5-10 minutes.

Next add your vegetable broth and water. Bring to a boil and simmer until your pumpkin is soft. Then blend until creamy. Add coconut milk and adjust with salt, pepper and maple syrup. Serve in bowl, top with oil, coconut and chili flakes.