Autumn is certainly a season worth celebrating. Especially when you consider all the delicious and amazing foods that we get to enjoy during this time of year. Pumpkin soup is an excellent example of a top choice in homes around the world. Nutritious and scrumptiously satisfying, this soup is not as difficult to make as some might think. Just follow this easy recipe.

Pumpkin soup ingredients:

  • 4 Tbsp olive oil (divided)
  • Sugar-pie pumpkin (weighing about 4lbs)
  • 1 yellow onion, chopped
  • 3 large garlic cloves, minced or pressed
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1.2 tsp ground nutmeg
  • 1/8 tsp cloves
  • A dash of cayenne pepper IF you like it spicy
  • Black pepper to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream or full fat coconut milk
  • 2 Tbsp honey or syrup
  • ¼ cup green pumpkin seeds

Making the perfect pumpkin soup:

  • Preheat your oven to 425 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.
  • Halve the pumpkin and scoop out the seeds (save them if you want to roast them later)
  • Slice the pumpkin into quarters, rub 1 tablespoon of oil over the pumpkin and place the cut sides down on the baking sheet.
  • Roast for 35 minutes or longer (until the flesh is easy to pierce with a fork).
  • Set aside to cool.
  • Heat the rest of the olive oil and add the onion, garlic and salt. Stir and cook until the onion is translucent.
  • Peel the pumpkin skin off and discard the skin.
  • Add the peeled pumpkin, nutmeg, cinnamon, cloves, cayenne pepper (if desired) and some black pepper to the pot with onions.
  • Add the broth and bring the mixture to a boil before reducing the heat.
  • Simmer for 15 minutes.
  • While your pumpkin soup is simmering, you can toast the seeds in a skillet over medium-low heat. They should be toasty but not burnt. Place in a bowl to cool once you are done.
  • When your pumpkin is done simmering, add the coconut milk and syrup.
  • Remove the soup from heat and allow to cool.
  • Use an immersion (hand) blender to blend your pumpkin soup in the pot. Alternatively, you can use a stand blender and blend your soup in batches instead.
  • Once it is all blended, you can taste and adjust as needed. Add salt or pepper to taste or make it creamier by adding extra coconut milk.
  • When serving, you can sprinkle the roasted pumpkin seeds over the top as a garnish.

There you have it! A super simple pumpkin soup recipe that will have your family and guests coming back for more! This soup should be cooled to room temperature before refrigerating. If you like, you can make a larger batch and put some in the freezer for a rainy day.