Pumpkin Soup. Creamy, Flavorful & Filling.

Simple, creamy and extremely healthy. This pumpkin soup is perfect for this winter to fuel your body.

Pumpkin soup but make it creamy

Part 1 in my series about cozy, healthy and nutrient dense soups for the winter. There is no better way to start then with pumpkin soup on Halloween. While I was on my honeymoon I was thinking about what I wanted my first series back to be about. I had a few ideas but the most simple one, that I love, won. Soups.

I love soups that are healthy, nutrient dense and cozy. Literally what everyone is searching for in the winter. I love making my people feel healthy and happy. Soup it is. I am posting the video recipe on my IG. If learning or watching videos is your thing I would love to see you there.

Guys, I’m starting recipes in YouTube soon. AH. So excited for this journey, to cook with you in a step by step way. AH. Here’s the link to my YT so if you want to follow along you can! 🙂

Pinterest is the easiest and best way to save your favorite of these recipes! Don’t forget to follow along there so you never miss a recipe or update!!

Pumpkin Soup Inspo

Honestly, I love pumpkin, like, so much. How is it possible I hadn’t made pumpkin soup before this? I don’t have a good answer for you. I decided I wanted to do a soup series on healthy, nutrient dense soups and poof. Pumpkin soup was the first in my head. I had to do it.

Did you know this was also my first time roasting a pumpkin? I had looked up a couple hundred recipes to get inspired and created this recipe. It is simple. The flavor is full and pure. Not overwhelmed with too many spices. But a gentle flavor or thyme comes through beautiful.

I am thankful it came out amazing the first time, that hardly happens.
I’m excited to start this series and show you all the healthy soups I have for you this winter.

What You Will Need

Immersion Blender or High Speed Blender
Pot for the Soup
Wooden Spoon
The usual other things you will need

Health Benefits of Pumpkin

It is high in vitamins A, C, and E, as well as potassium and magnesium.
The potassium content supports heart health by helping to regulate blood pressure.
Pumpkin is low in calories, making it a great addition to a healthy diet.
It contains a good amount of fiber, which aids digestion.
The antioxidants in pumpkin can help combat oxidative stress and could lower the risk of chronic diseases.
It has high levels of beta-carotene (which converts to vitamin A) which support good vision and eye health.
Strengthen the immune system.

The Recipe

Ingredients:

Medium/Smallish Pumpkin – Not too big but not too small.
Honey Nut Squash
2-4 Tbsp Extra Virgin Olive Oil
2 Tbsp or Butter – You could do without the butter and do more olive oil to make the recipe vegan.
1 Large Yellow Onion
1 Fennel Bulb
4 Cloves of Garlic – Minced
7 Sprigs of Thyme – de-sprigged
1/2-1 Tbsp Salt – It depends on the broth.
4-6 Cups of Vegetable Broth – I used 5 Cups, it depends on how thick you want it! You can always make it thinner by adding more broth. Also, I used homemade broth that does not contain salt. That’s why I had to add more salt. You may not need to add any at all.
1/2 Cup of Coconut Milk in a Can – Full fat.
Fresh Ground Pepper

Method:

Start by Pre-Heating your oven to 425F (218C).
Take your pumpkin and squash, wash them and then cut them in half long ways. As pictured above.
Take a spoon (or preferred method of seeding) and scoop all the seeds out.

Once the pumpkin and squash are seeded, drizzle olive oil, salt and pepper. Place them face down in your baking dish. Bake for 45 minutes.

Now you will take your onion and fennel and give them a good chop.

Add olive oil and butter to your soup pot and heat it up.
Now take the chopped onion and fennel, add it to the pot and sauté until it browns about 3-5 minutes.

When the onion and fennel finally brown it is time to add the garlic and thyme to be sauteed.
Sauté the garlic and time for about 3 minutes, until the garlic an thyme becomes fragrant. (You may need to add a little more olive oil at this step).

While that is cooking its time to take the pumpkin and squash out of the oven. You will know they are ready by pushing on the skin. It should be really soft.
Let the pumpkin and squash cool and bit, then peel them and place the meat of them in the soup pot. – As pictured above.
Take your wooden spoon and mash it up and mix it well with the onions, fennel, garlic and thyme.

Now you are going to add your broth. I would start with 4 and go from there. Like I said I did 5 cups. But even 6-7 cups would be fine just less creamy.
Bring it to a boil on the stove. Once it boils, turn off the burner.

Add your 1/2 Cup of coconut milk, salt and pepper.
Now take your immersion blender and blend it well, until its very smooth. No chunks.

It is time for the taste test. You may need to add ore salt or pepper. I loved the clear taste of pumpkin and squash that just melted with the time. I used salt and pepper just to enhance the flavor of the vegetables. I didn’t feel the need to add more spices.
Spices you could add in half teaspoon increments till there’s a sweet spot – Cumin, Nutmeg, Garlic Powder, Turmeric, Onion Powder, Graham Marsala, Coriander. I would not add all these at once, choose a few and see. Or keep it simple like me. 🙂
Serve with fresh Sourdough Bread and butter. Enjoy this roasted pumpkin soup with friends and family.

Other Recipes You will Love:

My Leek and Ginger Soup – I created this soup last year and it was a banger then and its a banger now.
Sardinia Herb Soup – My favorite Blue Zone recipe and loved by so many.
Minestrone Soup From Sardinia – Another 10/10 recipe and perfect for the winter.
Chicken Meatball Curry – The best homemade meatballs and amazing curry.
Ikarian Black Eyed Pea Stew – This Greek soup will leave you coming back for more.

Questions/comment?

I love hearing from each and every one of you, so please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Thank you so much for being here!
I appreciate you all and your support!