In the fall, one of my favorite things to use for decorations, are pumpkins– all shapes, all sizes and all colors.
This year I found a new favorite pumpkin! And not just because it was this beautiful greenish blue pumpkin, but the farmer told me it also had an exceptional flavor. They didn’t lie two months later we cut into the most gorgeous heirloom Jarrahdale pumpkin. It was the sweetest, most fragrant pumpkin I have
ever eaten… dare I say even better than butternut squash!
I love to encourage you not to throw away any of your pumpkins that you may have bought this past fall and actually cut into them. Once cut, see if the flesh still looks fresh, not dry and has a beautiful fragrance to it. You’ll know once you cut into it.
The other ways I love eating pumpkins, besides roasting them for soup, is to have it in my fridge for adding on top of salads, making baby’s puree, adding into rice or risotto, and pasta dishes. I’m also a huge fan of our Pumpkin Pie spiced smoothie. It’s just such a damn good versatile food that has so many nutrient benefits!
I’m here to share with you, pumpkins are not all about the decoration…I am hoping that you will crack yours open or buy them at your local farmers market or grocer. The hardest part is cutting into them. So please be careful, use a sharp knife and watch Megs give you some tips on cutting winter squash. Megan shows you how to cut open pumpkins and other hard skin squash safely.
I can’t wait for you to make this very simple soup that is truly one of the tastiest pumpkin soups I’ve ever made. Your babies and kids will love it too!
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Purely Pumpkin Soup
Ingredients
- 4–6 cups fresh pumpkin, cut in chunks
- 1 onion, rough chopped (about 1–1.5 c)
- 1 leek, rough chopped (about 1–1.5 c)
- 1 shallot, rough chopped (about 1/4 c)
- 1 apple, rough chopped (about 1 c)
- 2–3 Tbsp. olive oil
- 1 tsp. Celtic sea salt
- 1 can full fat coconut milk
- 3 cups broth, chicken or vegetable
Instructions
- Clean, remove seeds, and chunk pumpkin
- Prep all other ingredients
- Roast pumpkin (and carrots if using), in a preheated 350° oven cook 45 minutes until
fork tender remove from oven and set aside - In an 8-quart stock pot, heat oil and add onion, leek and shallot
- Once onion, leek and shallots have started to caramelize about 10 minutes, add diced
apples and continue to caramelize the ingredients - Once pumpkin is done, add to rest of ingredients in the pot, and stir
- Season with salt
- Add 3 cups stock and coconut milk
- Bring to a boil and let simmer for 10 minutes
- Carefully add old ingredients into a blender or use a hand immersion blender to purée
Variations
- Add 1-2 carrots, rough chunks
- Add fresh or dried herbs and spices; turmeric, Garam masala, thyme, marjoram or sage
- Garnish with a swirl of olive oil and fresh herbs
Other Pumpkin Recipes We Love:
There are so many ways to use winter squash in wonderful recipes. Try it in our cheesy squash and veggie casserole, roasted acorn squash salad, buttery mashed pumpkins with thyme, gluten free pumpkin bread, pumpkin muffins, or our persimmons vinaigrette.
You’re sure to fall in love with these!
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes! If you don’t have fresh roasted pumpkin, canned 100% pure pumpkin works beautifully. Use about 3–4 cups of canned pumpkin to replace the roasted pumpkin and squash. The flavor will still be rich, creamy, and delicious.
2: How do I make the soup thicker or thinner?
For a thicker soup, add less broth or simmer uncovered for 10–15 minutes.
For a thinner soup, simply stir in more broth or oat milk until it reaches your desired consistency.
3. Does this soup freeze well?
Absolutely. Purely Pumpkin Soup freezes wonderfully for up to 3 months. Store in an airtight container, leaving room for expansion. Thaw overnight and reheat gently on the stove, adding a splash of broth or milk if needed.