Pumpkin Soup Recipe

by Carrie Raab on October 16, 2014

Pumpkin Soup Recipe

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It’s October, which means pumpkin, pumpkin, pumpkin. You either love it or probably hate it. I am a lover of all things pumpkin. Pumpkin is really good for you too! I have tweaked and adapted my own version of pumpkin soup. I add essential oils versus using herbs and use almond milk versus dairy. Use my recipe as a guide and tweak it to your liking.

How to Make Pumpkin Soup


2 TBS. butter

1 onion, chopped into tiny pieces, yielding about 1/2 cup

3 cups organic vegetable broth

1 can (15 oz.) organic pumpkin 

1 TBS. all purpose flour

1 1/2 cups RAW milk (dairy free: almond milk) or 1 cup heavy whipping cream

1 TBS honey (local is always best) or organic brown sugar

1 drop Young Living Cinnamon Bark Essential Oil

1 drop Young Living Nutmeg Essential Oil

salt and pepper  if desired – pinch of each


Cook chopped onions until soft and tender. Melt butter in a skillet or saucepan. Stir in onions, then gradually stir in flour until smooth.Gradually stir in broth, pumpkin,honey (or brown sugar),salt and pepper, bring to a boil. Reduce heat and simmer for 5 minutes. Add milk/cream; cook for 2 minutes or until heated through. Drop in the Young Living cinnamon bark essential oil and nutmeg essential oil( see below). Stir, let it simmer for one minute, remove from heat and serve warm. Yield: 6 servings.

If you have never cooked with essential oils, you might want to start with less. Instead of an entire drop, which might be too strong for your taste, you can start with just dipping a toothpick in your oil and stir in your food.

Do you cook with YL essential oils? What is your favorite recipe? Do you make pumpkin soup? How do you make it? Which ingredients do you use that i didn’t mention? Share with us in the comments below.

To learn more on how to use YL oils, click here


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