Description
Learn how to make a delicious and creamy pumpkin soup that will warm you up on chilly nights. This easy recipe is perfect for fall!
Ingredients
- 4 tablespoons olive oil, divided (60 ml)
- One 4-pound butternut squash (1.8 kg)
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- 1/2 teaspoon (3 ml) sea salt
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- 1/3 teaspoon (2 ml) cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (960 ml) vegetable broth
- 1/2 cup (120 ml) coconut milk
- 2 tablespoons (30 ml) maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds) (30 g)
Instructions
- Set your oven to 425 degrees Fahrenheit and prepare a baking tray with parchment paper for easier cleaning. Carefully cut the butternut squash in half and remove the seeds (you can roast them if desired, but they are not needed for this recipe).
- Cut each squash half again into quarters. Apply or massage 1 tablespoon of olive oil onto the squash flesh, then place the pieces cut-side down on the baking tray. Roast for 35 minutes or until the flesh is easily pierced with a fork. Allow it to cool for a few moments.
- Warm the remaining 3 tablespoons of olive oil in a large Dutch oven or sturdy pot over medium heat. Once the oil is shimmering, add the chopped onion, garlic, and salt. Stir together and cook, stirring occasionally, until the onion becomes translucent, approximately 8 to 10 minutes. Meanwhile, peel the skin off the roasted squash and discard it.
- Incorporate the squash flesh, cinnamon, nutmeg, cloves, a small pinch of cayenne pepper (if using), and freshly ground black pepper into the pot. Use your spoon to break up the squash slightly. Add the vegetable broth, bring to a boil, then reduce the heat and let it simmer for around 15 minutes to blend the flavors.
- While the soup simmers, toast the pepitas in a medium skillet over medium-low heat, stirring often, until they are fragrant, golden, and making popping sounds. Transfer them to a bowl to cool.
- After the squash mixture has finished cooking, mix in the coconut milk and maple syrup. Take the soup off the heat and allow it to cool slightly. You can blend the soup in the pot using an immersion blender, or transfer it in batches to a stand blender for a smoother result. Secure the blender’s lid and use a kitchen towel to protect your hand from escaping steam while you blend until smooth. Pour the pureed soup into a serving bowl and repeat with the remaining batches.
- Taste the soup and make adjustments if necessary (consider adding more coconut milk for extra creaminess or maple syrup for increased sweetness).
- Serve the soup in individual bowls, garnishing with pepitas. Let any leftover soup cool completely before storing it in a suitable container in the refrigerator for up to 4 days (it tastes even better the next day!). Alternatively, freeze the soup for up to 3 months.
Notes
- Consider roasting butternut squash seeds for a crunchy garnish.
- Add extra coconut milk for a creamier texture.
- Adjust sweetness with more maple syrup or honey; add cayenne for a hint of heat.
