PUMPKIN PALOOZA is zipping right along with our next pumpkin post in the series. If you have never tried a pumpkin soup before this will blow you away! Vitamix Pumpkin Soup is for all the lazy dazy personalities out there – it practically cooks itself. It tastes incredible and it is so easy!
Vitamix Pumpkin Soup will shock you on how easy it is to make. If you have a Vitamix, you probably know the cool tips and tricks that you can do, but for anyone out there that doesn’t…watch out! This is awesome!!!
The soup essentially cooks itself in the Vitamix…yes, I said that correctly! This machine is so cool. I have been hesitant to write about it, but it’s time. This sturdy blender has blades that spins so fast, it will heat up the soup. After spinning on high for several minutes, the heat builds up in the canister and cooks the soup. You don’t transfer this to the stove or pop it in the slow cooker.
That is why we love it and why we decided it was time to share some of the fun recipes we make with it. It’s not a just a blender. It does WAY MORE than make my smoothies! It is so powerful that it doesn’t skip a beat when blending, mixing or grinding anything I have thrown at it. These machines are built to last for years, and it is a fantastic investment!
How to Make Vitamix Pumpkin Soup
To make our version of Vitamix Pumpkin Soup, we started out like we did for the Chunky Pumpkin Salsa by roasting elephant garlic and onions on a sheet pan. I wouldn’t skip this step! Since you are saving all the time on actually cooking the soup, this is the one step that adds a lot of flavor to make the recipe pop!
Once the roasted garlic and onions cool, add them with all of the other ingredients to the Vitamix and blend high for 6-7 minutes. You should see steam come out of the top after a few minutes. That is from the heat generated by the spinning blade.
Once it is heated, pour it into bowls and serve with crackers or homemade croutons!
What Substitutions Can I Make
You can use any type of broth that you like! We love Kettle and Fire broth as they are organic and they aren’t over processed.
If you haven’t checked them out before, make sure to take a minute and read their mission.
I love that they help us eat clean without nasty preservatives and chemical aftertastes.
You can also substitute a red onion for a yellow. We tend to gravitate to a sweet Vidalia or Walla Walla Sweet in our house.
Test the flavor when you are done and see if you want to add nutmeg, cayenne or chilis. This recipe is so versatile that you can easily make it your own! I’ve seen people put a little brown sugar in their soup as well.
Can I Freeze Vitamix Pumpkin Soup
Absolutely! It freezes easily after cooling, and reheats well in the microwave after thawing.
If you like Vitamix Pumpkin Soup, make sure to check out these other soups!
Slow Cooker Chicken Salsa Soup is a huge hit in our house! It is a great substitution for Taco night for us. It is thick and gooey but not too heavy on the calories.
Crockpot Black Bean Soup is such a great hearty meal to make when you want something to keep you warm while keeping money in your wallet. It is a thrifty recipe that serves a ton. This freezer friendly recipe is great with bread or over a bed of rice.
Minestrone Soup is yummy! Who doesn’t love Minestrone? This is a great one to adapt to a slow cooker. Add the pasta and spinach at the end and it is a great weeknight meal.
White Bean Soup is hugely popular on the blog and always gets rave reviews! It is slightly spicy and very filling. Break this one out from September-March for those cold nights!
Vitamix Pumpkin Soup
This Vitamix Pumpkin Soup combines the flavors of pumpkin, roasted garlic and roasted onions to create a thick and delicious soup that is sure to warm you up on a cold fall evening! Take this soup to work for a warm and healthy lunch that is slim on calories!
- 2 cans pumpkin puree
- 1 large onion cut into quarters, roaster
- 4 cloves garlic roasted
- 1 tsp pumpkin pie spice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups Kettle Fire Bone Broth chicken
- 1/2 cup heavy cream
- 2 tsp honey
Heat oven to 425 degrees.
Cut the tip off of the elephant garlic and drizzle with a little olive oil and sprinkle with salt and pepper.
Slice an onion at the same time and place it on the same baking sheet as the garlic.
Roast for 30-40 minutes. Garlic should be soft and onions should be browned. Allow to cool.
Add all ingredients to the Vitamix or sturdy blender.
Place cover on top and start out on lower speeds and gently bring up to high and blend for 6-7 minutes or until there is steam coming out of the top.
Turn off and gently remove lid without burning yourself. Pour into bowls and serve.
Serve this soup with crispy herbed crackers, tortilla chips, baguettes, or pita chips.
Roasted garlic can be used in the Chunky Pumpkin Salsa or the Slow Cooker Pumpkin Chili as well so there is no waste. Also think of using the remaining garlic on sheet pan chicken recipes or roasted vegetables!