Homemade Great Pumpkin Soup
Cozy Up with Homemade Great Pumpkin Soup
As the leaves turn and a crispness fills the air, there’s nothing quite like a warm bowl of soup to nourish the soul. And what says “Autumn” more than pumpkin? This Homemade Great Pumpkin Soup isn’t just a recipe; it’s an experience. Forget the canned stuff – we’re going all-in on real pumpkin flavor, creating a velvety smooth soup that’s perfect for a starter, a light lunch, or a comforting dinner.
We’ll be roasting our own pumpkins to unlock their full, sweet potential. Don’t worry, it’s easier than you think! The roasting process deepens the flavor, resulting in a soup that’s far superior to anything you can buy in a store. Combined with aromatic spices like cinnamon and nutmeg, and a touch of creamy coconut milk, this soup is a symphony of autumnal flavors.
What makes this pumpkin soup special?
- Real Pumpkin Flavor: We use whole sugar pumpkins for an authentic taste.
- Creamy & Smooth: The coconut milk adds a luxurious texture without being overly heavy.
- Warm Spices: Cinnamon and nutmeg perfectly complement the pumpkin’s natural sweetness.
- Versatile: Enjoy it as an appetizer, a light lunch, or a cozy dinner.
Tips for the Best Pumpkin Soup:
- Pumpkin Selection: Sugar pumpkins (also known as pie pumpkins) are best for soup. They have a sweeter, less stringy flesh than carving pumpkins.
- Roasting is Key: Don’t skip the roasting step! It concentrates the pumpkin’s flavor.
- Adjust the Spices: Feel free to adjust the amount of cinnamon and nutmeg to your liking.
- Garnish with Style: Roasted pumpkin seeds or a dollop of Greek yogurt add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use canned pumpkin puree instead of roasting a pumpkin?
A: Yes, absolutely! You’ll need about 2 1/2 cups of all-natural pumpkin puree. Just make sure it’s puree, not pumpkin pie filling.
Q: Can this soup be made vegan?
A: Yes! Simply ensure your broth is vegetable broth and omit the Greek yogurt garnish.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What if I don’t have coconut milk?
A: You can substitute with heavy cream or half-and-half, but the coconut milk adds a unique flavor and creaminess.
Q: What kind of broth is best?
A: Low-sodium chicken or vegetable broth works best. Using low-sodium allows you to control the saltiness of the soup.
Get ready to embrace the flavors of fall with this delightful Homemade Great Pumpkin Soup! It’s a comforting, healthy, and delicious way to celebrate the season.
Homemade Great Pumpkin Soup
Ingredients
- 2 whole sugar pumpkins or 2 1/2 cups all natural pumpkin puree
- 1 small yellow onion diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2.5 cups chicken or vegetable broth low sodium
- 1 cup coconut milk
- 2 tablespoons avocado oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Cut pumpkins in half, scoop out seeds, and roast cut-side down for 45-60 minutes, or until tender. Let cool slightly, then scoop out the flesh.
- In a large saucepan or Dutch oven, heat avocado oil over medium heat. Add onion and celery and cook for 2-3 minutes, or until softened.
- Add garlic, cinnamon, and nutmeg and cook for 1 minute more.
- Add pumpkin puree and broth. Bring to a simmer and cook for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the saucepan and stir in coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with roasted pumpkin seeds or a dollop of Greek yogurt.
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