Soups & Stewscarlsbadcravings
Pumpkin Soup
This pumpkin soup recipe is Fall in a bowl! It’s luxuriously creamy, rich and velvety, layered with flavor from roasted pumpkin, onions, garlic, Granny Smith apple, coconut milk, warm and earthy cinnamon, ginger, nutmeg, cloves and sweetened up a bit with a kiss of maple. The ingredients simmer together in a fragrant aromatic bath then all get blended together to create the most hypnotic pumpkin soup you ever tasted – without any guilt! This creamy pumpkin soup recipe is also make ahead friendly and freezer friendly for stress free dinners or lunches throughout the week. Now get ready to curl up and warm up with big bowl of velvety roasted pumpkin soup!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- dutch oven
- blender
- bowl
📝 Preparation Steps
1
To Roast Pumpkins
2
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (for easy cleanup). Halve the pumpkin(s) and scoop out the seeds (reserve seeds for roasting). Slice each pumpkin halve in half to make quarters. Brush the flesh of the pumpkin quarters with olive oil.
olive oil2 tablespoons
3
Place pumpkin quarters cut sides down on the baking sheet. Roast for ⏱️ 35 minutes at 425 OR until the flesh easily pierces through with a fork. Set aside to cool for a few minutes (you can use this time to clean the pumpkin seeds) then peel the pumpkin skin off of the pumpkins; discard the skin.
4
To Roast Seeds (Optional)
5
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil sprayed with cooking spray. Rinse seeds and pat very dry. Add seeds to the prepared baking sheet and drizzle with vegetable oil. Season with cinnamon, sugar, sea salt and chipotle chili pepper; stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for ⏱️ 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
Vegetable oil1 tablespoonground cinnamon1 teaspoonEACH ground cinnamon, sugar, sea salt1 tsp
6
To make soup
7
While the seeds are roasting, make the soup. Melt butter with olive oil in a Dutch oven/soup pot over medium heat. Add onions and apple and season with salt and pepper. Sauté for ⏱️ 8-10 minutes or until onions are softened.
butter2 tablespoonsolive oil2 tablespoons
8
Add garlic and all spices/seasonings; sauté ⏱️ 1 minute. Add pumpkin flesh, coconut milk and chicken broth. Bring to a boil, then reduce to a simmer over low heat. Cover the pot, leaving a 1-inch gap. Simmer for ⏱️ 15 minutes, stirring occasionally and replacing the lid.
9
Working in 2-3 batches, transfer soup to a high-powered blender to puree, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). I find my blender gives a smoother, more desirable consistency than an immersion blender.
10
Transfer pureed soup back to the pot. Stir in maple syrup and apple cider vinegar. Season to taste with additional salt & pepper if desired or additional maple syrup. Ladle into bowls and garnish with coconut milk, seeds and cilantro if desired (optional).
apple cider vinegar1 tablespoon
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