Chilled Pumpkin Pie Soup

Pumpkin pie soup is a unique twist on the traditional pumpkin pie dessert. It combines the flavors of pumpkin pie with the refreshing chill of a soup, making it a perfect treat for autumn.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Chilled Pumpkin Pie Soup

Cooking Method: Blending, Simmering Cuisine: American, International Courses: Dessert, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 10 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Pumpkin puree
• 1 cup Coconut milk
• 2 tablespoon Maple syrup
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₂ teaspoon Ginger
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₄ pinch Salt
• 4 tablespoon Graham cracker crumbs
• 4 tablespoon Coconut flakes
• 4 tablespoon Pecans

Instructions

1. In a blender, combine pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt. Blend until smooth.
2. Transfer the mixture to a saucepan and simmer over low heat for 20 minutes, stirring occasionally.
3. Remove from heat and let it cool for 30 minutes.
4. Divide the soup into serving bowls and refrigerate for at least 2 hours, or until chilled.
5. In a small bowl, mix graham cracker crumbs, coconut flakes, and pecans.
6. Sprinkle the crumb mixture over each serving of chilled soup.
7. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.