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Homemade Great Pumpkin Soup

Ingredients

  • 2 sugar pumpkins or 2 1/2 cups all natural pumpkin puree
  • 1 small yellow onion diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 2.5 cups chicken or vegetable broth (low sodium)
  • 1 cup coconut milk
  • 2 Tbsp pure maple syrup or raw honey
  • 1/4 tsp each of: sea salt black pepper, cinnamon, nutmeg

Instructions

  • Preheat oven to 350 degrees f and line a baking sheet with parchment paper.
  • Cut tops off pumpkins, then cut them in half.
  • Scrape out all of the seeds and guts.
  • Brush pumpkin flesh very lightly with avocado oil, or olive oil, and set face down on prepared sheet pan. Roast for 45 minutes.
  • Remove from the oven, let cool for a few minutes, then peel off skin. Set aside.
  • To a large saucepan over medium heat add 1 Tbsp avocado oil, or olive oil, onion, celery and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
  • Add remaining ingredients while stirring, including the pumpkin, and bring to a nice simmer.
  • Transfer soup mixture to a blender or use an immersion stick blender to puree the soup. Pour mixture back into pot.
  • Continue cooking over medium-low heat for about 10 minutes.
  • Garnish with Roasted pumpkin seeds, and/or a dollop of plain Greek yogurt, or coconut milk.