Homemade PUMPKIN Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Begin by chopping sweet potatoes, onion, and rough chopping fresh ginger.

Smash the garlic and add it to the chopped vegetables.

Drizzle a little bit of oil over the chopped vegetables and mix to coat.

Remove the seeds from the decorative pumpkin.

If desired, toast the seeds with salt for a snack (optional).

Using a paring knife, make a couple of lines in the pumpkin.

Add one sprig of rosemary to the bottom of the pumpkin.

Pour in maple syrup, nutmeg, and the mixed sweet potato, onion, ginger, and garlic.

Top with butter, salt, and pepper.

Preheat the oven to 375°F (190°C).

Place the pumpkin in the oven and roast for 45 to 50 minutes, checking on it periodically.

After 45 minutes, remove the pumpkin from the oven and scoop out the insides, including the rosemary.

Transfer the scooped pumpkin and other ingredients into a soup pot.

Add orange zest and orange juice to the pot, ensuring no seeds are included.

Sprinkle in cinnamon and pour in vegetable broth.

Set the stove to medium-high heat and let the mixture simmer for 5 to 6 minutes.

Turn off the heat and puree the soup until very smooth.

Strain the soup for a finer texture, if desired.

Portion the soup into containers and freeze for later use, if making a big batch.

Garnish the soup with a little bit of chive and a dash of smoked paprika before serving.

Serve the soup in a coffee mug for a cozy experience.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens