Today I'm sharing a fall favorite with you all...Delicious & nutritious roasted pumpkin soup!
But first... There's no denying it. I'll admit, I may have gone a little overboard with the pumpkin extravaganza...
Yes, I dressed up Joyful Jenny as 'Queen of the Pumpkin Patch', though that did initiate the start of our first-ever Spooky Spectacular Costume Contest! (Shameless plug to submit your entries before October 31st ya'll!)
I even baked cookies in the shape of pumpkins... and okay, fine, I also created crafts and now recipes.. all inspired by fall's favorite fruit.
Pumpkins are actually a fruit, fact-checked and all. Mind-blowing, right? I know!
Beloved Kings & Queens of the kitchen, this recipe is pure fall magic. I promise you won't turn into a pumpkin at the stroke of midnight, either. Considering all the pumpkin spamming I've brought upon you.
Following the baked goodies that have kept my jeans nice and snug this season, I figured it was time to make something that was slightly more calorically flattering. Is that a thing?
Anyways, this roasted pumpkin soup is just that. But also vegan-friendly and so yummy! Perfect for a chilly evening and it's relatively quick and easy to whip up.
Roasting the pumpkin is key to really get the savory flavor to come through. And the coconut milk makes it beautifully creamy.
The ingredients needed are:
1 pumpkin, weighing approx. 2.5 lbs.
1 medium-sized sweet potato
2 cups of vegetable broth
1 yellow onion, chopped
2 cloves of garlic, finely chopped
1 can of coconut milk or cream, I recommend using milk.
Side note: When adding spices to anything I cook, I always thoughtlessly throw whatever meets my fancy that day into the mix. Be creative! And add to taste.
Roughly 1 teaspoon of turmeric powder
Roughly 1.5 teaspoons of paprika powder
If you and the family like a hint of spice, go ahead and throw in a little cayenne pepper, too! Yum!
Salt & Pepper to taste
Step One: Mise and Place. Preheat your oven to 425 degrees Fahrenheit.
Step Two: Slice open your pumpkin to halve it and remove the seeds. (You can save them & roast them for later!)
Step Three: Chop the pumpkin and sweet potato into cubes. This is not an exact science, but remember, the smaller the cube the quicker it will cook. Using a potato peeler, remove the skin from the sweet potato.
Step Four: Massage the sweet potato and pumpkin with a bit of olive oil and salt & pepper.
Place onto a baking sheet that is lined with parchment paper and bake for about 40minutes.
After about 20 minutes, I gave the mixture a good hustle and placed them back into the oven for another 20 minutes. Once out of the oven and given some time to cool, peel off the skin from the pumpkin, too.
Step Five: In a large pot, heat the coconut oil over medium heat and add in the chopped onions. Roast until the onions are translucent. If they start to carmelize, you’ve cooked them too long. Then you can add in the garlic and roast the mixture for another minute or two.
Step Six: After the pumpkin and sweet potato are done roasting, add the mixture into the large pot. Go ahead and add in your spices and herbs to taste.
Give everything a good toss before adding in the broth and coconut milk.
Step Seven: Bring the soup to a boil, then reduce heat and simmer for about 7- 10 minutes.
Step Eight: If you have an immersion blender, you can save yourself some dishwashing and blend the soup in the pot. Otherwise, allow the mixture to cool and transfer to a blender and blend until smooth and creamy.
Step Nine: Almost time to dine! Season the soup to your liking and if you’re feeling fancy, sprinkle some roasted pumpkin seeds and herbs on top.
Step Ten: Rally up the family and ENJOY!
If you do try this recipe I may also suggest cozying up with your family under a snuggly blanket and enjoying the togetherness that the holiday season gifts to us.
Cooking together is such a great way to spend quality time with your kids. There are so many lessons to be learned! But also, and most importantly, you’re creating memories together. Collect moments in laughter, in togetherness, not things. Make memories and make the mess. It’s well worth it. And in this example, so tasty!
& Lastly… If you’re using a blender to mix the soup… DON’T forget the lid! Trust me. Unless you’ve always wanted polka dotted orange kitchen.With Love & Joy,