Looking for the perfect pumpkin soup recipe?
Well look no further!
👉 Video located at end of blog 👈
Click here if you want to get right to the recipe
Here we are again. It is Fall time in New England. The air is crisp and cool and the smell of leaves, apples and pumpkins surround us. I love it!!
My heart feels so full this time of year. I don’t know what it is. Maybe the fact that my family and I spend so much time outside? We are always doing some major project and love having a fire going outside while working or winding down at night. Having the cool autumn air against our skin seems to make the work that much more enjoyable. The air just feels cleaner and I love the smell of the falling leaves. Even our dog Kai loves warming up by the fire pit ♥️
Or maybe it is because this season holds such joyous memories. We bake, cook and gather for football and Thanksgiving. The fireplace is always going and the smells of fresh baked cookies, breads and muffins fill our home on a weekly basis. Not to mention this season leads into another one of my all time favorite holidays……..CHRISTMAS !!!! 🎄🎁🎄 🎁🎄
I digress. Let’s get back on track here. With Fall comes pumpkins and with pumpkins comes possibilities! This was the first year I used a real pumpkin for anything other than a decoration or pumpkin carving ornament. I don’t know why, but I never thought to use them for food. I always used canned pumpkin in all my baking and cooking. Like what? 😮
Well, I must say, fresh pumpkin is SO much better!
If you are in search for a dish that is all natural, clean, healthy and most importantly easy to whip together, then you have come to the right place. This soup is cheap to make and because you are using fresh pumpkin the nutritional value is through the roof. So, let’s get cooking!!!
👉 CLICK HERE for instruction on how to prep, roast and puree your pumpkin!
THE RECIPE
Natural Pumpkin Soup
This is a wholesome, nutritious and filling pumpkin soup that everyone in the family will fall in love with. I enjoy adding a dollop of sour cream and some tortilla chips to really complete the dish.
Ingredients
- 9-10 cups fresh pumpkin puree
- 1 container or 4 cups chicken or vegetable broth
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 1/2 cup coconut milk
- 1/4 cup maple syrup
Directions
- For pumpkin roasting and pureeing instruction click on my link below to visit my previous blog ” Turning Pumpkins into delicious foods”
- Go down the list of ingredients and add them one by one to your pot stirring together to combine.
- Cook over medium low heat for about 20 minutes. Make sure to stir continuously so that you don’t get any build up on the bottom of the pot
- Once your soup is simmering and has reached the desired thickness, remove from heat, serve and enjoy! Yes it is that easy!
👉 CLICK HERE for instruction on how to prep, roast and puree your pumpkin!