Alisha makes: Pumpkin Noodle Soup

Pumpkin Noodle Soup

My mom makes pumpkin soup during the winter months and I always associate it with being cozy at home with family. We found a version of this recipe in a book we picked up out of the discount bin in Barnes and Noble. I love the addition of noodles to the soup! I like thick noodles like fettuccine, but spaghetti works too. Instead of using fresh pumpkin like my mom, I use canned to reduce the cooking time. A soup that used to take over an hour to make now takes about 15-20 minutes. This recipe is so cheap, easy, and delicious it’s silly. Enjoy!


Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Serves: 4

  • 1 15 ounce can of organic pumpkin puree
  • 2 cups of vegetable stock
  • 1 cup coconut cream
  • 1 onion, diced
  • 1 tbs olive oil
  • 1tbs butter
  • 1 ounce fettuccine pasta (optional)
  • 2 ounces parmesan cheese
  • Nutmeg, to taste
  • Salt and pepper, to taste
  1. Heat the olive oil and butter in a large saucepan and add the diced onion
  2. Cook the onion until soft, about five minutes
  3. Add the canned pumpkin and vegetable stock, bring to a boil
  4. Either use an immersion blender to puree or transfer to blender or food processor
  5. Transfer the soup back to the saucepan and stir in milk
  6. Reheat soup and add pasta, cook for approximately 5-7 minutes or until the pasta is just aldenté
  7. Add parmesan and nutmeg
  8. Season to taste

***Sometimes when I make it, the soup can turn out more watery than I like (usually depends on what type of canned pumpkin puree I use). If you ever run into that remember that the pasta adds starch to the soup that will help it thicken.


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