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Simple Pumpkin Soup

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Course: Appetizer, Main Course, Side Dish, Soup
Keyword: pumpkin, soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Author: Cassandra

Ingredients

  • 2 ¼ cups pumpkin puree or 2 sugar pumpkins
  • 1 tbsp. olive oil
  • 2 medium shallots diced
  • 3 cloves garlic diced
  • 2 cups vegetable or chicken broth
  • 1 cup light coconut milk or heavy cream
  • 1 tsp. brown sugar maple syrup
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cayenne pepper
  • Extra cream and roasted pumpkin seeds for garnishing

Instructions

  • To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
  • Add remaining ingredients, including the pumpkin puree, and bring to a simmer.
  • Transfer soup mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pot and continue cooking over medium-low heat for 5-10 minutes. Season to taste depending on preference. Garnish with extra cream and roasted pumpkin seeds.
  • If you decide to use fresh pumpkin, start by cutting your sugar pumpkins in half and removing the seeds. Brush the cut sides with olive oil and bake 35-40 minutes at 350°F until tender. Allow to cool and then scoop out the flesh. Place in a food processor or blender and puree until smooth.