Homemade Pumpkin Zucchini Soup So, confession time!  I haven’t had the best of luck with homemade soups in the past.  You’d think it would be easy, but I found it a bit difficult to find that perfect balance between being full of flavor and not overdoing it.  No one likes a bland soup, and no one likes a soup that has way too much seasoning.  Take nutmeg for example!  I’m speaking from experience on that one.  Last year, I tried to make a butternut squash soup and added way too much nutmeg and then tried to cover it up with extra ingredients until I just had to give up on the whole thing.  Well, I decided this winter to get back into the kitchen and create a homemade soup I was proud of.  And here it is! 

This Homemade Pumpkin Zucchini Soup is simple to make with minimal ingredients, and it’s delicious if I do say so myself!  It’s healthy, dairy-free, and vegan.  This is the perfect appetizer for your Thanksgiving menu or a warm and cozy dinner to make this time of year.

Homemade Pumpkin Zucchini Soup close up

Servings: 3-4


2 15oz. cans organic pumpkin puree
2 organic zucchini
4 cups organic vegetable stock
1/2 cup chopped onion
1 garlic clove
2 tbsp coconut oil
½ cup coconut cream*
1 1/2 tsp pumpkin pie spice
1/2 tsp sea salt
black pepper to taste
Option to top with:  coconut cream, fresh thyme + pumpkin seeds

*  For the coconut cream, you want to choose an organic, full-fat unsweetened coconut milk in the can.  Place the can in the fridge and leave for at least 24 hours.  The cream and water will separate in the can so be sure not to shake the can since you just want the cream that is on top.  Open can and scoop out the cream into a mixing bowl. Stop when you begin to see the watery liquid.


1.  Slice zucchini and bake for about 5-7 minutes on 350.  This helps soften the zucchini.
2.  Sauté garlic and onion in coconut oil.
3.  In a separate pot, begin warming the vegetable stock on medium heat.
4.  Once the zucchini slices are softened, place in a vitamix or high powered blender to puree.
5.  Add in the zucchini puree and pumpkin puree to the vegetable stock.
6.  Add in coconut milk and stir well.
7.  Add sautéed garlic and onion.
8.  Add pumpkin pie spice, salt and pepper.  Stir well making sure all ingredients are thoroughly mixed in.
9.  Test the heat of the soup.  If at this point it’s not hot enough, turn up to medium high heat and stir until at desired temp.
10.  Optional:  Serve in pumpkin bowls to be extra festive!
11.  Optional:  Top with additional coconut cream, thyme + pumpkin seeds.

Pumpkin Soup with Pug Paws

Also, as you can see, I had a little assistant in the kitchen with me! Scarlett, my little pug, is always helping me out so you may start seeing more of her:)

If you make this soup, I’d love to hear what you think!  Please let me know in the comment section below OR if you share a photo, please tag me @NutritionbyKara. I’d love to see!

Cheers to pumpkin bowls, soup + furry kitchen assistants!