Roasted Pumpkin Soup

Who else is in full on Fall Mode these days? I’ve been incorporating pumpkin into everything from my baking to my morning smoothies, so I was really excited to try out a new pumpkin soup recipe. I adapted this recipe from a butternut squash soup recipe I’ve used in the past, and I really liked how it turned out! I used coconut cream instead of heavy whipping cream because I’m trying to limit my dairy these days, and I really like how the sweetness of coconut milk pairs with squash.

The best thing about this recipe (in my opinion) is that there is very little cleanup. You roast everything on one sheet pan, then cook it in one stock pot. Not too bad! I will also mention that this recipe serves four, but you could easily double it if you are feeding a crowd. You’d just need to sheet pans in that case.

I made this soup mildly spicy, but you can easily dial up the heat by adding more red pepper flakes. I hope you enjoy it!

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Roasted Pumpkin Soup

This is the perfect cozy fall recipe. It combines a slew of healthy veggies, plus one apple for sweetness, and gets its creaminess from coconut cream. You can store it in the fridge for about a week, or freeze the leftovers for up to a few months!

Course Dinner

Cuisine American

Keyword Fall Food, Healthy, Pumpkin

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4

Ingredients

• 1 3-pound sugar pumpkin, halved, seeded and cut into eigths
• 2 red bell peppers quartered
• 1 Granny Smith apple quartered and seeded
• 6 fresh thyme sprigs plus more for garnish
• 4 tablespoons olive oil divided
• 3 cloves garlic minced
• 1 large sweet onion chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1 tsp paprika
• 1 tsp maple syrup or honey
• Dash of nutmeg
• Red pepper flakes if desired
• Salt & pepper
• 6 fresh sage leaves
• 1/2 coconut cream
• 3 tablespoons pumpkin seeds or pepitas

Instructions

1. Preheat oven to 400 degrees. Chop vegetables as instructed in ingredient list.
   
2. Place pumpkin, peppers, apple, and onion in a single layer on baking sheet, and coat with about 2 tbs of olive oil. Place springs of thyme on top of veggies, and bake for 45-50 min until everything is fork-tender.
   
3. Once veggies are cool enough to handle, remove the skins from the pumpkin and the apples.
4. Heat 2 tbs of olive oil in a large stockpot, and cook garlic over a medium until tender, for about 3 minutes. Add in the white wine and bring mixture to a boil for about 2 minutes.
5. Add veggies, vegetable stock, and sage leaves, and bring the mixture to a full boil. Reduce the heat, and let everything simmer for 5-10 minutes.
   
6. Puree the mixture with an emersion blender until smooth. Add in coconut cream, and your spices. You can serve the soup immediately, or let it sit at a low heat while you prepare your table.
7. Serve with thyme leaves, pumpkin seeds or pepitas, red pepper flakes, and a swirl of coconut cream to garrnish.

Modifications

Don’t like coconut milk? Use heavy whipping cream instead.
Not into cooking with wine? Substitute 1 tsp of apple cider vinegar