It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:
7 ingredient Pumpkin Soup made completely from scratch! Your mama’s gonna be so proud.
It all starts with sugar pumpkins. These little guys are perfect for roasting and turning into DIY pumpkin puree. Yep! You can do it yourself and it’s so easy; no store bought puree necessary!
- 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
- 2 shallots, diced (~1/4 cup or 40 g)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
- 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
- 1 cup (67 g) roughly chopped kale
- 1 large garlic clove, minced
- 2 Tbsp (18 g) raw sesame seeds
- 1 Tbsp (15 ml) olive oil
- pinch salt
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
You can find complete recipes of this SIMPLE PUMPKIN SOUP in minimalistbaker.com