Pumpkin Soup Recipe

Here is a really easy vegetarian pumpkin soup recipe, that will warm you up on one of those crisp and chilly autumn days.

Pumpkin soup recipe

I love the colors of autumn, as well as all the fruits and vegetables of this season. What better way to celebrate autumn than with a steamy bowl of pumpkin soup!

Serve this delicious and simple soup with thick slices of whole wheat bread. Garnish the soup with roasted pumpkin seeds, and serve some in a small bowl to the side.

Or simply pour yourself a mug of the good stuff, swirl a little cream, sour cream or yogurt and enjoy by an open fireplace... (Or a warm radiator! :)

Vegetarian Pumpkin Soup Recipe

Here’s What You Need

  • 2 lb. mature orange pumpkin cut in pieces.
  • 4 1/2 cups water.
  • 3 1/2 cups milk.
  • ½ tsp salt and 1/8 tsp white pepper.
  • 1 teaspoon honey.

Here’s What You Do

  1. Cut the pumpkin in quarters, remove the seeds and put them aside. I find it is easier to remove the thick skin when the pumpkin is cut up in pieces.
  2. Dice the pumpkin and put in a pot with the water. Let this boil on medium low heat for about 15 minutes.
  3. Meanwhile, set the oven to 325F. Wash the pumpkin seeds and remove any strings. Pat dry with a paper towel and place on a lightly oiled baking sheet. Sprinkle with a little salt. Toast in the oven for about 10 minutes, stir and toast for about 10 minutes more until light golden brown. Set aside and let cool.
  4. When the pumpkin pieces are soft, mash them with a fork (or immersion blender) to an even consistency.
  5. Add the milk, increase the heat to boiling and then lower the heat to medium and let it simmer for 5 minutes.
  6. Add the honey and taste with salt and pepper.

This is a delicious and nutritious soup, and so simple to make!

You could also try another favorite of mine; vegan pumpkin soup with roasted pumpkin.


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