Pumpkin pie soup

By Bob Blumer
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Warm-up to this sweet and savoury pumpkin pie soup on a cold day. Creamy and comforting, this soup is made with roasted squash, coconut milk, and pumpkin pie spices. 



  • 4 wedges of roasted squash
  • 1 roasted onion
  • 1 cup coconut milk
  • 1 quart chicken or vegetable stock
  • 1 teaspoon pumpkin pie spices


  1. Discard squash skin
  2. To a blender, add roasted squash, roasted onion, coconut milk, three cups stock, spices and salt and pepper to taste. Puree until smooth. Add more stock or water if necessary to thin out to your desired degree of thickness
  3. Reheat before serving. Enjoy!

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