November 1, 2019

Grandma’s Pumpkin Soup

This roasted pumpkin soup recipe is creamy AND healthy! Roasted pumpkin makes sure that there is maximum flavor. This soup recipe makes for a lovely dish on your holiday dinner table. It’s as good a prep dish that go well with sandwiches or salads.

This pumpkin soup recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
High-speed blender such as Omniblend Blender (affiliate link) or
Immersion blender
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Grandma's Pumpkin Soup

This roasted pumpkin soup recipe is creamy AND healthy! Roasted pumpkin makes sure that there is maximum flavor. This soup recipe makes for a lovely dish on your holiday dinner table. It's as good a prep dish that go well with sandwiches or salads.

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: 10 ingredient or less, BLW nut-free energy ball, dairy-free, egg-free, elaborate vegan panzanella, fall, gluten-free, grain-free, holiday panzanella, refined sugar-free, sides, soup, soy-free, winter

Servings: 4

Ingredients

2 Hokkaido pumpkins
1 tbsp olive oil
2 medium shallots dices
2 garlic cloves
2 cup vegetable broth
1 cup coconut milk
½ tsp each sea salt, black pepper, ground cinnamon, ground nutmeg, ground sweet paprika, ground cilantro

Instructions

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
With a sharp knife, cut off the tops of the Hokkaido pumpkins and then cut them in halve. With a spoon scrape out all of the seeds and strings.
Brush the flesh with oil and place face down on the baking sheet. Bake for 25-30 minutes or until a fork easily pierces the skin. Remove from the oven and let cool for 10 minutes. Peeling is not necessary.*
To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender to puree with an immersion blender. Pour mixture back into the saucepan.
Let simmer over medium-low heat for 5-10 minutes. Adjust seasonings to taste. Serve with garlic croutons.