Drunkin Pumpkin Soup
You will never believe that this creamy, dreamy, fall pumpkin soup is vegan! There are a few secrets hiding inside every bite, the first is Chardonnay.
Hooray for Chardonnay! Secondly, the creaminess of this pumpkin soup comes from light, coconut milk. Hints of all-spice, ginger and coconut are in every smooth and thick bite. Crunchy, flavorful pops of corn, carrots, cannellini beans, and pumpkin make this fall meal full of texture.
I used 4-5″ mini pumpkins as bowls, for that perfect fall look. While hollowing the pumpkins out, save the seeds and roast them in the oven for the perfect garnish!
Drunken Pumpkin Soup
- 1 whole sweet onion, small chopped
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups Chardonnay wine
- 1 cup vegetable broth (low sodium)
- 1 cup light coconut milk (almond milk will also work)
- 2 cups organic pumpkin puree (not pie mix)
- 1 can cannellini beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 cup shredded carrots
- 1 tsp all spice
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Optional 4-5″ mini pumpkins to use as a serving bowl
- Place extra virgin olive oil in a large soup pot on medium heat.
- Chop and place onion and garlic cloves in olive oil. Cook until onions are clear and begin to slightly caramelize.
- Add in Chardonnay, vegetable broth, and coconut milk. Bring to a boil and reduce heat to medium low and simmer 10 minutes.
- Mix in all-spice and ginger. Whisk in shredded carrots, corn, drained cannellini beans, and pumpkin puree.
- Allow to simmer for an additional 10 minutes to thicken.
- Salt and pepper to taste.
- Hollow out pumpkins to form bowls.
- Place pumpkin seeds on a pan and bake 375 degrees for 10-15 minutes, flipping once.
- Pour soup into pumpkin bowls and garnish with additional corn, shredded carrots, scallions, and toasted pumpkin seeds.