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Creamy Pumpkin Soup with Crispy Brussels Sprouts

  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 3 people
  • 316 per 1 serving


  • 4 cups Brussels sprouts, trimmed and cut in half
  • 2 tablespoons olive oil
  • 2 tablespoons coconut oil
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon minced peeled ginger root
  • 1 tablespoon ground cumin
  • 1 can (about 15 ounces) pumpkin
  • 1 cup Pacific Foods® Organic Vegetable Broth
  • 1 cup Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage


  • Step 1

    Preheat oven to 350°F. Toss Brussels sprouts with olive oil and season with salt and pepper. Bake Brussels sprouts on a parchment-lined baking pan for 30 minutes or until crispy on the outside. 

  • Step 2

    While Brussels sprouts are baking, heat coconut oil in a deep soup pot, add onion, garlic and ginger and cook for 4 minutes. Add cumin and continue to cook for another 2 minutes. Add pumpkin, broth and coconut milk and simmer on low heat for 8 to 10 minutes. 

  • Step 3

    Remove from heat and puree using an immersion blender (or you can use a regular blender or food processor). Serve topped with baked Brussels sprouts.

Calories 316
Total Fat 21 g
Sat. Fat 11.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 243 mg
Total Carb 30 g
Dietary Fiber 10 g
Sugar 9 g
Protein 7 g
Vitamin D 4 %DV
Calcium 11 %DV
Iron 28 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.