A creamy broth free fall inspired soup with homemade nutmeg croutons

Creamy Pumpkin Soup [Vegan]



Cooking Time




For the Soup:

  • 1 can organic pure pumpkin puree
  • 1 can organic full fat coconut milk
  • 1/2 cup water
  • 1.5 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 1 tsp. Himalayan sea salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. plus 1 tsp. organic pure maple syrup
  • 2 cinnamon sticks
  • 2 bay leaves

For the Croutons:

  • -2 Slices Gluten Free bread
  • -1/4 cup coconut oil melted
  • 1 tsp. ground nutmeg
  • - 1 tsp. ground cinnamon


To Make the Soup:

  1. In a medium sized sauce pan combine the pumpkin, and coconut milk over medium heat. Whisk until smooth.
  2. Add in your water, and continue to stir.
  3. Now mix in your spices, and maple syrup.
  4. Toss in your cinnamon sticks, and bay leaves.
  5. Bring to a low simmer, and heat for 15 minutes.
  6. Remove the cinnamon sticks, and bay leaves before serving.

To Make the Croutons:

  1. Pre-Heat your oven to 375 Degree F.
  2. Slice your GF bread into small crouton sized squares.
  3. Line a baking sheet with parchment paper.
  4. In a mixing bowl combine your coconut oil, and ground cinnamon and nutmeg. Toss the bread pieces until coated.
  5. Bake for 10 minutes, flipping half way through.