Fall is the perfect time for a thick and creamy pumpkin soup. My Mom’s classic pumpkin soup is delicious and easy to make. Serve it with toasted pumpkin seeds and crispy bacon pieces.
- 1 sugar pumpkin (2 lbs)
- 1 lb carrots (diced)
- 1 large onion (diced)
- 2 cloves of garlic (minced)
- 2” piece of fresh ginger (minced)
- 2 tablespoons of butter or coconut oil
- 2 tablespoons of olive oil
- 1 can (13.5-oz) coconut milk
- 3 cups chicken or vegetable stock
- 1 tablespoon maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- salt and pepper to taste
- 1/4 cup toasted pumpkin seeds (optional)
- 1/3 cup crispy bacon pieces (optional)
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Halve the pumpkin and scoop out the seeds. (You can roast the seeds if you like).
- Slice each pumpkin into quarters and brush olive oil on the flesh of each pumpkin slice. Place the quarters, cut sides down and roast for 30 to 40 minutes, until very tender.
- Discard the pumpkin skin and let the pumpkin flesh cool.
- Meanwhile, heat the butter or coconut oil in a large saucepan or Dutch oven over medium high heat.
- Add the onion and carrots, stirring often, until the carrots are soft and the onions are translucent, about 10 minutes. Add garlic, ginger, cloves, and nutmeg to the pot, stirring, until it is fragrant, about 30 seconds. Season with salt and pepper.
- Add the pumpkin flesh to the pot, breaking it up a bit with a wooden spoon.
- Add 3 cups of chicken or vegetable stock to the pot and bring it to a boil. Reduce the heat and simmer for about 12 – 15 minutes.
- Remove from the heat and puree the soup with a blender or insert an immersion blender into the pot and puree the soup until smooth.
- Stir in the coconut milk and maple syrup. Season with salt and pepper to taste.
- Top with toasted pumpkin seeds and/or crispy bacon pieces.
- Serve immediately!