Pumpkin Truffle Soup


When the pumpkin patch close to my home opens up for the fall season, I know the hot, lazy days of summer are coming to an end.  Cooler weather & tall leather boots are on the horizon & a deep need within me rises to the surface to eat A LOT of pumpkin! 

While generally used in sweet desserts, this simple soup celebrates the savory side of the glorious pumpkin.  This Pumpkin Truffle Soup makes a great side dish.   Also, in case you are wondering about those amazing looking crackers in the picture, they are called flackers.  Developed by a doctor, they are full of healthy ingredients & completely Paleo!

Pumpkin Truffle Soup


1/4 cup  olive oil

3-15 oz cans organic pumpkin puree*

1-13.5 oz can full fat coconut milk

6 cloves garlic, minced

3 shallots, finely sliced

2 cups organic vegetable broth

1 tablespoon white truffle oil

1-1/2 teaspoons sea salt

1/2 teaspoon of each: pepper, allspice & dried thyme 

*make sure this is pure pumpkin & not a pumpkin pie mix


in a 4 quart stock pan, heat olive oil over medium-high.  sauté shallots for 3-5 minutes, just until they become translucent & slightly brown. add in minced garlic & cook for 1 minute longer.

add in pumpkin puree, coconut milk, vegetable broth & all spices.

bring to a low boil {turn down heat if necessary to keep the soup from scorching} for about 5 minutes, stir occasionally.  cover & simmer on low 15-20 minutes. stir in truffle oil & serve.  

this soup reheats well, so feel free to keep it refrigerated for up to 4 days.


Love, Cara