Pumpkin Soup Recipe

Squash soup

This easy-to-make pumpkin soup warms and fills us with a similar flavor profile as pumpkin pie but without all of the heavy sweetness of a pie.

Our Canadian readers will be celebrating Thanksgiving next week, so I wanted to share one of my favorite autumn recipes for pumpkin soup, though we just as often make it butternut squash soup. Whatever squash you grew this year or you find abundant at your farmers market, use that.

You can use this as a soup course, serving just a small portion, or you can change the flavors to make it more naturally sweet and serve as a hot dessert substitute for pie. Sometimes we make this our main dish for dinner, but it works well as a side dish for Thanksgiving.

Warm to the Bone Harvest Soup

Serves: 4-6
Time: 90 minutes, mostly unattended

  • 2 cups pumpkin, cubed (other squash, such as butternut, works well)
  • 1 cup carrots, diced
  • ½ cup onion, diced
  • 2 Tbs honey
  • 2 cups chicken or vegetable broth
  • 1/8 tsp black pepper

Spices. Balance 2-3 of the following to taste.

  • Ginger
  • Allspice
  • Nutmeg
  • Cloves
  • Cinnamon
  1. Heat oven to 375 degrees.
  2. Put all ingredients into a roasting dish.
  3. Cover.
  4. Roast for 1 hour or until squash is soft. A little caramelization around the edges improves the flavor.
  5. Blend until smooth. Depending on your blender, you may have to cool first. With a VitaMix, just buzz it hot.
  6. Return to heat in a saucepan.
  7. Add salt to taste—this depends a lot on the stock used.
  8. Adjust spices.

We at bynature.ca wish you and your family the best during this harvest season.

Image © Msheldrake | Dreamstime.com

 

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