How to Make 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.

Wash and cut the stems off the baby bella and shiitake mushrooms.

Slice the baby bella mushrooms into thin slices about an eighth of an inch thick.

Cut the shiitake mushrooms into quarters.

Add the mushrooms to a pint of vegetable stock and simmer until tender.

Prepare a pound of baked pumpkin by cutting it into manageable sections, placing it skin side up on a baking sheet with a quarter inch of water, covering with foil, and baking at 325 degrees until tender.

Remove the skin from the baked pumpkin and keep the meat.

In a food processor, pulse the cooked pumpkin with a pound and a half of raw small kombucha squash or small pumpkin.

Pour the pint of vegetable stock into the food processor with the pumpkin and blend until smooth.

Add 4 ounces of soy milk to the mixture and blend again.

Pour the blended soup into a pan and heat on the stove until hot, just a little simmer.

Serve the soup in a scooped out danish acorn squash with spices, raw pumpkin seeds, and the sautéed mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens