I had to share at least one pumpkin recipe for the season. So today is that day! I’m at the tail end of my farmer’s share for the year and we are getting lots of fun harvest vegetables each week, this even included a sugar pumpkin a few weeks ago. While my gut reaction was to make a pumpkin pie, I made a last minute direction change. With all the Halloween candy floating around and my recent addiction to caramel apples (Someone send help!), I decided having one less sweet around might be a good idea. So pumpkin soup it was!
It’s easy, requires few ingredients, and is total comfort food. My simple recipe will shed some new light on another use for those pumpkins, other than pie. Oh, and don’t throw away those seeds either. While you’re whipping up the soup use the Food Network’s no-fail recipe for roasting them. I used a special Mediterranean sea salt blend and pepper on mine so I could top my soup with some extra crunch. The recipe will show you how to roast them and then you can spice them up with any blend you like.
A special note for my soup recipe for all you health nuts is that it is entirely dairy free, gluten free, and vegan. My secret ingredient for the soup to give it that creamy texture is a touch of coconut milk. It’s also a perfect portion for 2 (with a little leftovers….maybe). I know I’m always looking for recipes that don’t yield enough to feed an army for my household of two. So here’s a perfect one for all of you living with smaller families, like me.
This pumpkin soup is thick and luscious. It is the embodiment of the harvest season in a bowl. I may even go as far as to say it might be my favorite soup recipe to date!
Take a bite for yourself and be the judge.
A quick list of other topping ideas:
- sour cream
- oyster crackers
- chili oil
- shredded apple
…all for the love of the Dish
- 4 cups of roasted sugar pumpkin, cubed (recipe below)
- 8oz water
- 1 tsp better than bouillon, Vegetable base
- ¼ cup coconut milk
- ½ tsp each salt and pepper
- ½ tsp cumin
- ½ tsp thyme
- ½ tsp garlic powder
- ¼ tsp nutmeg
- ¼ tsp cayenne pepper
- Roasted Pumpkin Seeds (optional)
- First step is to roast the pumpkin. Because all pumpkin sizes will vary I thought it would be easier to say how many cups are needed. If you have extra you can make a larger pot of soup, or make up that pumpkin pie!
- Set oven to 400 degrees. Cut the stem off top of pumpkin and cut the pumpkin into 4 quarters. Remove the seeds with a spoon. To roast them use the Food Network recipe (link in article above!). Once seeds are removed, place pumpkin quarters flesh side up on a baking sheet and roast for 1 hour.
- Remove the pumpkin skin and into 1 inch cubes.
- In a large sauce pot, pour in the water, bouillon, and spices. *Note- if you want to use 8oz of vegetable broth instead of the water and bouillon this will work just fine!
- Add the pumpkin cubes and bring to a simmer. Allow to cook for about 10-15 minutes or until pumpkin is completely soft. Use an immersion blender (or regular blender) for about 2 minutes or until the mixture becomes soupy and is completely smooth. Add in the coconut milk and blend again until combined. Adjust flavor with any salt and pepper to taste.
- Now top your soup off with those pumpkin seeds and dig in!