Creamy Roasted Pumpkin Soup
This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This pumpkin soup is great with sandwiches and salads!
Updated by Kathryne Taylor on August 5, 2024
Meet my favorite pumpkin soup recipe. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest.
This dairy-free pumpkin soup would be a welcome addition to your holiday table. It would be equally at home with a soup or sandwich from fall through winter.
It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!
This soup was inspired by my recent trip to Portland. While I was there, I went to lunch with my baby brother and our friend Bill. I’ve written about Bill over the years—in summary, Bill beat leukemia with the help of my stem cells. He’s the toughest guy I know.
Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. (You can join the registry here.)
We shared lunch and an afternoon at Multnomah Falls. It was a damp, gray fall day in the Pacific Northwest and it was perfect.
Bill picked The Picnic House for lunch. You really have to go next time you’re in Portland. “Unique” doesn’t begin to describe it—the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see.
I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad and sandwich. I might just have to recreate all three of them for the blog (so good), but homemade pumpkin soup seemed most timely.
I can’t say that my version is exactly the same, but it is equally satisfying and fresh. It’s utterly delicious in its own right.
Pumpkin Options
This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. Canned pumpkin purée also works well, if you’re in a time crunch. See the recipe notes for details!
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback. If you’re craving more cozy fall soups, don’t miss my butternut soup, lentil soup or minestrone.
Watch How to Make Pumpkin Soup
Creamy Roasted Pumpkin Soup
This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.
Ingredients
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Notes
Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup.
Make it dairy free: Use coconut milk, not heavy cream.
Make it vegan: Use coconut milk and maple syrup.
Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too.
If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée (15 ounces each). Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. You’ll still want to blend the soup for the best texture; add more pumpkin purée at that point if you’d like thicker soup.
How to roast pumpkin seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds with 1 teaspoon brown sugar and ½ teaspoon curry powder). Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate,
planning to make this in a big quantity, can i grill the pumpkin wrapped in foil? i have a big BBQ grill which would serve the purpose.
Hi Tania, I’m really not sure because I’ve never tried grilling pumpkin. You could probably roast multiple pumpkins in the oven on two large rimmed pans with the racks in the upper third and lower third of the oven.
I’ve made this for dinner a few times now and love it!! Sooooo creamy and delicious! Thanks Kate :)
Wonderful! Thanks, Jadzia.
Made this pumpkin soup and loved it. It was amazing !! Thank you Kate
Wonderful! I hope it was comforting and delicious, Pooja.
I love the fact you think coconut milk is dairy free. Lmao. Good recipe though.
Coconut milk is absolutely dairy free. Have a nice day!
Busy making this soup now….kitchen smells wonderful!
What about using a long neck pumpkin?
I have one and would love to make this soup.
Hi Denise, I’ve never cooked with a long-neck pumpkin. If you know that you enjoy that variety’s flavor once cooked, and it’s about the same weight as specified here, that would be a good candidate!
Hello – I would love to make this … but I’m diabetic and haven’t eaten sugar for a month ( blood sugars are doing great! ) so my question is: is there anything I can sub for the honey / maple syrup and if so how much … or can I just omit ? .. maybe compensate with more of / different spice? Thank you so much!
Hi Asimina, I’m sorry for the slow response. You can omit the sweetener in this soup. It’s just a small amount added for flavor complexity, but I think you’ll still love it without. Congratulations on your stable blood sugars, that’s amazing!
Thank you very much for your reply :)
So I actually made this soup before I got your response and made it as written. I decided to use the honey as it wasn’t very much. Im am in LOVE with this soup and have been texting the link to friends and family and anyone els that will listen to me praise it!
So so good … people if you haven’t made this yet get crakin cuz it’s yum-O!
Oh and here was a plus – no blood sugar spike!! Yahoooo!
I am a fan, but this recipe did not come out well for me. I followed it exactly and it just tastes like an Indian spiced onion soup. No one else would eat it so I had to throw it away.
Hi Julie, I’m sorry to hear that you didn’t enjoy the soup. Did you weigh your pumpkin when you bought it, by chance? If it was significantly smaller than mine, that would explain why the spice flavor came through so strongly. Spices usually mellow out overnight, so there’s a good chance you might have enjoyed the soup more the next day. All that said, maybe our taste buds just disagree on this one.
Super delicious! Fresh pumpkin is worth the effort. I made the soup using the full fat coconut milk, added a little extra of the spices and only used 1 tablespoon of maple syrup. Will definitely make again soon and will lessen the maple syrup to 1/2 tablespoon. Thank you for the awesome recipe!
This soup was AMAZING! Thank you for the wonderful recipe! I had small (just over 2 pounds) sugar pie pumpkins. I halved the recipe and used one because I was only cooking for myself last night. (I’ll still have enough for most of the week’s dinners!) Guiltily, I actually used Coconut Cream because the cans are so much smaller and I only needed a little bit. Fantastic! I also used Maple Syrup, because I’m g-free/vegan. The toasted pepitas were an AWESOME touch. I used a lot more spice (including more cayenne.) It really came together quite easily from roasting the pumpkin through blending (I used my immersion blender.) As a P.S. … I’ve been roasting pumpkin seeds my entire life. As a kid it was always oil and salt. I’ve gotten (slightly) more creative as I aged but stayed close to the salt & oil “recipe” because I like it so much. HOWEVER, I was SO intrigued by your use of Brown Sugar & Curry. So I tried it and they were out of this world! Thanks again!!
You are so welcome, TJ! It is a delightful soup and especially right now. Thank you for your comments! If you wouldn’t mind leaving a star review, I would be grateful. :)
Forgot the stars! Thanks again!
Thank you, TJ!
I loved this soup! I did use more of the spices and added thyme, which turned out really good.
I made this soup almost exactly as written except I had a small ” pumpkin” that turned out to be something that looked like a small round pumpkin but when I roasted it the pulp was very similar to spaghetti squash. it was marked pumpkin at the store. So I used it anyway and halved the recipe for my husband and my Sunday dinner. I didn’t have coconut milk so I used Trader Joes coconut cream instead. I didn’t have pepitas so we sprinkled sunflower seeds on the soup for some crunch. We thought pine nuts would work too. The soup is delicious. Very yummy served with a green salad on a rainy cool evening. The recipe is pretty adaptable so I would say use whatever squash you have and adjust spices accordingly. All your recipes are wonderful really!
Thank you, Jodi for sharing!
Wow! I tweaked it by using 6 tbs of maple syrup and 1 tsp of thyme. I used veggie broth and cream (1cup) . Next time I may start w 1/2 cup of creme like the recipe called for :)
Hi I want to make some pumpkin soup and your recipe sounds delicious. I have one problem – I have already roasted my pumpkin and taken the skin off so I don’t know how much cooked pumpkin to use in this recipe.
Sorry, I may be too late—I’d just blend in most of the cooked pumpkin (if you think it was a medium-sized sugar pumpkin to begin with) and add more if you’d like a more creamy texture.
Hi – I made this with a small sugar pie pumpkin and it was DELICIOUS! My sister just gave me 2 litre bag of cubed carving pumpkin. I’m thinking I’ll roast 4 or 4 1/2 cups of it, based on this info from http://Www.thespruceeats.com. What do you think?
Measurements and Equivalents
Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.
• 5 pounds fresh pumpkin = about 4 1/2 cups cooked, mashed pumpkin
• 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin
• One 15-ounce can pumpkin = 1 3/4 cups mashed pumpkin
• One 29-ounce can pumpkin = 3 1/2 cups mashed pumpkin
We loved this soup! It was just perfect for a chilly, rainy fall night. Opted for the coconut milk to make it vegan and omitted the maple syrup at the end because it seemed perfect without it. The best part is that my pumpkin was large enough that I had to freeze some of it after roasting, and now it will be easy to make this again and again. One small addition I made was to add 1/4 cup of raw cashews to cook along with the onion, garlic and salt (learned from a recent NYT butternut squash soup recipe). They blend up nicely with the rest of the soup and add extra creaminess. This is worth re-posting every November for its utter perfection and for the story about Bill. Thank you so much, Kate!
Fantastic, Janie! I really appreciate your comment and star review :)
I needed to make this as described except without onion. To my taste, garlic ruined it, even though I like that ingredient in many things.
May try again without it.
I am sorry you are disappointed. Omitting the onion would likely impact the flavor the garlic provided. I recommend keeping the onion, unless you have an allergy. If you don’t like that much onion, you could always pair it back.
Thanks for the recipe Kate! It looks so good — the pumpkin is roasting right now in the oven! I ended up skipping the olive oil on the roasting pumpkin, and just cut the pumpkin in half and laid it flat-side down. I find it steams itself when I roast it like this. Can’t wait to try the finished product!
Cheers!
– Kristen from Rise & Brine
How did it turn out Kristen? Thanks so much for the review!
So so tasty (and spicy because I seem to need to put hot pepper in everything)! I can’t believe it was so easy to make, and healthy :)
Looking forward to trying this recipe but wondering what temperature to set the oven when roasting the pumpkin seeds (I want to do that, too). Thanks!
Hi Shari, I think the recipe note presumed that you were roasting at 425.
Pumpkin soup is excellent and fast. Toasted my pumpkin seeds with a little olive oil and salt. This with a veggie burger was a great lunch today. PS-Love Portland and those falls, went last year.
Great combination, Susan! Thank you for sharing and for your star review.
How would you suggest to do this as a crockpot meal? I’d be using canned pumpkin. Any thoughts would be appreciated :)
I have added notes on if wanting to use canned pumpkin at the end of the recipe, under the instructions. Take a look there for quantities. :) Make sure you sauté the onions and veggies called for to get the rich flavor. Then, you can cook the soup in the crockpot. Once it’s done cooking, you will still want to puree it. I haven’t tried it in the crockpot yet, so let me know how it goes! But, the sauté step is critical so don’t leave that step out.
Followed instructions as was written except for using canned pumpkin and mine came out so gross and bitter. I tried adding more spices, maple sugar, and even sugar but nothing can save this soup. So disappointed.
So following a dream in which I bought a pumpkin (However, the pumpkins were only being sold quartered at the farm market in my dream. I had to try to hold the four quarters together to buy the pumpkin, with seeds leaking out everywhere. Typical stress dream.), I decided to just follow whatever my stupid subconscious was trying to tell me and bought a pumpkin at the store. I stared at the pumpkin for a week, trying to figure out what the heck to do with it. This soup recipe to the rescue! A lot of steps but I had all the ingredients in stock, and it tasted great. My daughter now refers to it as my prophecy soup. :-) Thanks Kate!
Interesting! I’m glad this recipe came to the rescue. :)
Greetings from Great Britain.
I made the vegan version of your recipe and it was absolutely delicious
Thank you and keep writing
Thank you!
I desperately wanted to like this recipe, as I making it for a friend who just moved into a new house. Unfortunately, I am disappointed with the results, i followed the recipe to a tee but am left with a bitter garlic taste that doesn’t quite match the sweet cinnamon flavors. I am left wondering if I should even give her the soup, or make a whole new soup. Ahwell, you win some, you lose some.
I’m sorry to hear that, Cath! Were you using fresh garlic? If your garlic is old, has bad spots or is sprouting, that can cause a bitter taste to the garlic.
Just made this in Addis Ababa, Ethiopia. Our pumpkins here are not quite as yellow so the color of my soup isn’t as nice, but the flavor is fabulous! We’ve started rainy season here, so this soup absolutely hits the spot. Thank you!
I’m glad to hear that! Thanks for the review, Pamela.
Perfect soup for the sick souls and the winters! It’s just so warm with spices and they blend perfectly well. I think I loved the addition of coconut cream/ milk! However, if we need to make it more healthy and not add in coconut cream, what should it be substituted with? Love this recipe :)
I would keep the cream with it as it really makes the other flavors the best. It’s only 1/2 cup for the whole soup so per serving doesn’t add that much. You could omit it, but I wouldn’t recommend it. :)
What a easy & delicious recipe…..thanks Kate!
You’re welcome, Jude!
Thank you for posting this recipe. I bought 3 small sugar pie pumpkins last week and was wondering how to make a soup out of one of them. They’re a little on the small side so I was thinking about adding a small butternut squash to the mix. Should allow for an interesting flavor. I haven’t made this yet but from the ingredients list I’m giving it 5 stars. It is very similar to the acorn squash soup I make that we love.
Thank you, Ruth!
This soup…was SO delicious! I bout a pumpkin pie pumpkin on accident which was only about 2.4 pounds, so I halved this recipe. It turned out AMAZING and I have such a hard time finding a good pumpkin soup recipe! The pinch of cayenne compliments the rest of the spices. I used heavy cream instead of coconut milk because I already had it. I put the whole thing in my ninja blender (half the recipe fits perfect) and it is the creamiest, loveliest soup! Thank you C & K, another recipe in the book for me! (Your recipes never disappoint, you’re my go to!)
Thank you for sharing your variation, Adrianna! I’m happy you love this recipe.
5 star recipe! I have made this soup TWICE in 3 days…that’s how much I love it. I started with a smaller pumpkin on accident (it looked like a 4lb pumpkin but was 2lbs!) Also it was a “pumpkin pie” pumpkin which i’m guessing is the equivalent of a “sugar pie” pumpkin. So I halved your recipe- to a T. I looked at the spices and thought – huh, this looks like not enough…BUT I didn’t alter it (because generally your recipes are A+ with no alternations). And I’m glad I didn’t change a thing because WOW was this soup spot on! I did use heavy cream- only because we didn’t have coconut milk. My boyfriend and I ate the soup within 2 days…so on day #3 I had to make it again! This is my go-to pumpkin soup recipe now! Now i’m just waiting until you come up with a healthy pumpkin pie recipe to make my fall favorites complete!
Thanks again Kate!
I love that, Adrianna! Thanks so much for sharing.
I added a pinch of curry and red pepper flakes to it and it was delicious! An absolute hit!
Thanks for the review, Camila!
Pumpkin soup was an excellent recipe. Thank you so much!
You’re welcome, Becky! Thanks for your review.
Our mountain market does not carry pumpkins that you can bake :-( so I opted to roast a butternut squash and combine that with 1 can of pumpkin puree. I ended up with pan roasted butternut squash seeds to mix with my pantry pepita’s. Really great recipe and I hope to do it again with pumpkins we can bake!
I love how you worked with what you had and that it turned out well! Thank you, Jessica for sharing and for your review.
OMG. LOVE IT!!!!! Yummy!!! Thank you <3 I thought the list of ingredients were interesting and all flavors I love…..I used the cull fat coconut milk…and I an thrilled with this recipe. I added the maple syrup at the end as I split it up for the family…and some didn’t think sweet would be “soup”. Either way YUMMY!!!!
Fantastic to hear you love it, Lori! Thanks for taking the time to share.
Just made this soup and it’s amazing soo easy definitely will be one of my favorite recipe thanks for sharing
Great, Trish! Thanks for trying it.
I made this soup tonight to serve as lunch tomorrow for a bunch of hungry college kids we will be hosting. It tastes awesome! They’re going to love it! I roasted a pumpkin and a butternut squash, used chicken broth, extra black pepper instead of cayenne (didn’t have any) and added 1/2 stick of butter when I emulsified with my stick blender. This soup is rich and delicious! Perfect for these chilly fall days here at West Point.
Daring to host a bunch of college kids! Packed house! What did they think of this soup, Martha?
They definitely liked it! I was clearing lots of empty soup bowls after they ate. I heard one cadet tell her friend, “I need to learn how to cook like this!”
I have been making this recipe every year now since 2016 when we buy pumpkins for carving. It works just fine with the pieces left from carving 4 or 5 pumpkins. It tastes great, I add Goya Spicy Adobo and some butternut squash. Thanks for this recipe, all the other ones I could find called for canned pumpkin and I wanted to use the pumpkin meat we always have after the massacre.
That’s great! Fun to have a go-to recipe you love. Thanks for sharing, Mike.
I am sorry to say that is the worst thing I have ever attempted in my kitchen. I’ve just gone dairy free so followed your recipe with coconut milk. There was too much of every spice. I added your directions for everything minus the cloves, adding 1/8 a teaspoon just seemed too much so I put in less than half a teaspoon, 3 cloves to be exact. I shudder to think how many you’d need to put in to satisfy 1/8 of a teaspoon. There was too much of every spice, it was utterly inedible. It looked so lovely so I was particularly disappointed, especially as I went to the expense of buying a blender just for this recipe.
I’m sorry to say but this was utterly repulsive and I ended up throwing the whole lot out wasting £20, not including the cost of the blender. Such a shame.
I’m sorry you felt that way, Ali! Thank you for trying it.
What would you recommend for sides? (Besides salad.) I like dipping torn bread into soups, what kind of bread would complement this soup?
I nice bakery fresh baguette would be delicious! You could do a grilled cheese too. This one one from my blog: https://capital-fly.pro/2014/balsamic-roasted-broccoli-and-red-pepper-grilled-cheese/%3C/a%3E%3Cbr /> Oh, I like the sound of that!
What a delicious recipe! I just made this last night for everyone on Halloween! I was pretty shocked at how good it was, especially since it was my first time. I ended up doubling the recipe because the pumpkin I bought was MASSIVE. I only used half the pumpkin, yet I still got double. Thanks for the amazing recipe!
What a great dish to serve for halloween! Thanks so much for sharing, Clint. I appreciate it.
I was looking for a roasted pumpkin recipe for the day after Halloween and this sounded lovely. I’ve just joined Slimming world so I had to tweak slightly. I used frylite instead of olive oil, lite coconut milk and missed out the honey/syrup. I used 1/4 tsp paprika. It was beautiful, creamy and sweet and I had a big bowl for my dinner for 1 syn! I will be sharing your recipe with my friends. Thankyou.
Thanks for sharing, Karen! I appreciate your review and variation.
I am very anxious to try THE ROASTED PUMPKIN SOUP. Don’t know that I will use the pepitas but am sure to enjoy the soup anyway. My husband and I really love soup and like to try new recipes. Will let you know how we like it. I have not made it yet. Perhaps tomorrow.
Lynda
Let me know what you think, Lynda!
Kate,
I made the Pumpkin Soup today. My husband and I really enjoyed it. It reminded me a Root Soup at one of our local restaurants.
Will certainly make it again. Deliciousiso!
Lynda
We very much enjoyed it. It reminded us of a Root Soup from one of our local restaurants. Certain too make it again.
Kate
I made this soup and it was very good. It reminds me of a soup at one of our local restaurants. It is is called Root Soup. We very much enjoyed and had enough to freeze.
Thanking you I am.
Lynda
I used a pie pumpkin. Why is the soup brew. I followed every instruction to the letter.
I’m sorry you were disappointed, Diane! I’m not sure what you mean by soup brew? Love to help if I can!
Oh my heavens!! The Pumkin soup was wonderful. Love the recipe! Going to try the toasted pumkin seeds next.
I’m so happy you enjoyed this soup, Barbara. Thanks so much!
The Roasted Pumpkin Soup is so delicious and filling. The toasted pumpkin seeds are the perfect garnish and add the perfect touch. Loved it!
I’m glad you loved it!
This ended up tasting extraordinarily bland….like baby mush. Any suggestions as to how to make it taste better? I’m not super keen on just adding a tonne of salt…
Hi Erin, I’m sorry to hear that! Soups do need a decent amount of salt for flavor. If it needs some kick, add a pinch of cayenne pepper.
I made this to try on thanksgiving this year, 2018. I doubled the recipe and used 4 cans of pumpkin purée. I like a little more robust soup so I also added more cinnamon, salt, and maple syrup than was called for. I also added a little too much cayenne pepper but it actually turned out amazing! Definitely will use again, maybe this will work in the crockpot so I can come home from work/ class to a yummy bowl of soup.
Thanks for sharing, Nicole!
I roasted the pumpkin yesterday. Made the soup today. Absolutely gorgeous! Will be making again-thank you! I only added a swirl of coconut cream and omitted the maple syrup. Will try both with the leftovers tomorrow…
You’re welcome, Kate!
I made this recipe tonight, although I used a pumpkin puree I made last night while “clearing out” the fall decorative pumpkins. This is my first time of taking advantage of the pumpkin myself (I dont cook often)– a shortsighted mistake I shall not make again! The combination of savory and sweet, and the texture of the pumpkin and onions make this a fantastic dish. I am excited to share it with the family, and think this will become a seasonal tradition. Thanks Kate!
Thanks for sharing Daniel!
OMG, this soup was amazing! I was at a friends house with 7 month old twins. The babies ate it and cried for more. Who could be a better critic than babies….
That’s adorable! Thanks for sharing, Karen.