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Creamy Pumpkin Soup

Yields1 Serving

 1 Pumpkin (about 4-pound)
 4 cups vegetable broth
 1 yellow onion, chopped
 4 tbsp olive oil
 4 large garlic, minced
 ½ tsp sea salt
  tsp cloves
 ½ tsp cinnamon, ground
 ½ tsp nutmeg, ground
 Black pepper, ground
 ½ cup heavy cream (or coconut milk)
 2 tbsp maple syrup (or honey)
 Roasted pumpkin seeds

Preheat oven to 425° F.


Divide pumpkin into quarters. Remove seeds. Brush flesh with olive oil and place on baking sheet, cuts facing down.


Roast pumpkin quarters for 35 minutes or until flesh can be pierced with a fork. Set aside to cool. Peel off skin.


Heat olive oil in a pot over medium heat. Add garlic, onion, and salt. Cook until onion is translucent (8 - 10 minutes).


Add the pumpkin flesh, cloves, nutmeg, cinnamon, and ground black pepper. Break up pumpkin using a spoon.


Slowly add vegetable broth. Boil and simmer for 15 minutes.


Stir in the heavy cream (or coconut milk) and maple syrup (or honey).


Blend soup using a blender to make smooth and creamy mixture. Transfer soup into serving bowl. Adjust taste if necessary.


Sprinkle pumpkin seeds on soup. Serve.