Creamy Roasted Pumpkin Soup
Create the taste of fall in your kitchen with my roasted, dairy free creamy pumpkin soup. Embracing the essence of the season, this recipe uses roasted garlic and pumpkin, along with a hint of coconut creating the perfect soup for a cool autumn day.
We got our first taste of fall here in Texas, and it feels great! Don’t get me wrong I love summertime, but there is just something so exhilarating about fall. It’s as if mother nature declares it herself, that the time has come to slow down, rest and restore.
As the days become shorter it creates an eagerness in our hearts to savor all that the day has to offer. By evening, we embrace the warmth of our homes surrounded by family and friends.
The fall perhaps gives us permission to soak in the pages of a good book, pour an extra cup of coffee and linger the quiet of our mornings just a little bit longer.
It’s a season of life that is always most welcomed after the vibrancy of summer. After we have ceased every opportunity of adventure and squeezed every drop out of the sun, the fall arrives and encourages us to change the pace and relish in the slow that is around us.
And I for one am thrilled that season is finally here.
So I wanted to share with you guys a series of recipes that to me, savors and incorporates all that is fall.
When I think of this time of year, I think of vibrant color. I think of the crispness of a ripe apple, the aroma of cinnamon, and a heart warming soup on a cool day. For me, the recipes I will be sharing embrace all of these things.
So first up in my fall harvest series is my dairy free, creamy roasted pumpkin soup.
Made with oven roasted garlic, pumpkin, onion, homemade broth and a hint of cinnamon, this soup is sure to become a family favorite in your home.
Ingredients Needed
Another reason I love this recipe, is the simple ingredients needed to make it! All you need is:
- 2 small pumpkins (of any variety)
- 1 half gallon of bone broth
- 1 onion
- 1-2 bulbs of garlic
- Cinnamon
- Coconut sugar
- 1 can coconut milk
- Salt
HOW TO MAKE CREAMY PUMPKIN SOUP
- To prepare this dish, start by preheating your oven to 375 degrees
- Slice the pumpkin in half and remove the seeds. Place in a glass dish or sheet pan face up.
- Slice the tops off of 1 or 2 bulbs of garlic and place in the dish or sheet pan face up.
- Add melted coconut oil to the tops of the pumpkin halves and garlic. Lightly sprinkle cinnamon on the pumpkin and roast for approximately 35-45 minutes.
- While the pumpkin cools, go ahead and sauté one chopped onion in the bottom of a large pot or Dutch oven.
- Add approximately 1 half gallon of bone broth to your pot and bring to a simmer
- Spoon out the inside of the pumpkin and remove the cloves of garlic from the bulb, mince and add carefully to the pot along with the pumpkin puree.
- Using an immersion blender, carefully mix the ingredients until well combined into a thick liquid.
- Add salt, cinnamon and coconut sugar to the soup and let simmer for approximately 10 minutes.
- Before serving, add 1 can of coconut milk and stir lightly for a beautiful swirl of color!
- Enjoy!
This has become one of my all time favorite soups. The hint of coconut is to die for, and reminds me of my favorite pumpkin pie recipe.
IS THIS SOUP HEALTHY?
Yes! This soup is a great way to incorporate lots of health benefits into your family’s diet without being too obvious 😉 Pumpkin is loaded with vitamin C, potassium and vitamin A. Garlic has amazing antiviral properties and bone broth is SO beneficial for our guts and overall health. I try to incorporate broth into our diets at least once a week.
CAN I FREEZE THIS SOUP?
Yep! This soup stores well in the freezer and will keep for up to 6 months.
WHAT TYPE OF PUMPKIN SHOULD I USE?
I typically use the “pumpkin pie” variety, however almost any variety works for this recipe and each one will give you a slightly different flavor so just have fun with it!
CHECK OUT OTHER RECIPES FROM MY KITCHEN:
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Passive Time | 10 Minutes |
| Servings |
People
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- 2 Small Pumpkins (any variety)
- 1 Onion chopped
- 1-2 Bulbs garlic roasted & minced
- 1/2 gallon Bone Broth
- 2 tsp Cinnamon sprinkled on pumpkin & added to soup
- 2 TBS Coconut Sugar
- 1 can Coconut Milk
Ingredients
|
|
- To prepare this dish, start by preheating your oven to 375 degrees
- Slice the pumpkin in half and remove the seeds. Place in a glass dish or sheet pan face up
- Slice the tops off of 1 or 2 bulbs of garlic and place in the dish or sheet pan face up
- Add melted coconut oil to the tops of the pumpkin halves and garlic. Lightly sprinkle cinnamon on the pumpkin and roast for approximately 35-45 minutes.
- While the pumpkin cools, go ahead and sauté one chopped onion in the bottom of a large pot or Dutch oven
- Add approximately 1 half gallon of bone broth to your pot and bring to a simmer
- Spoon out the inside of the pumpkin and remove the cloves of garlic from the bulb, mince and add carefully to the pot along with the pumpkin puree.
- Using an immersion blender, carefully mix the ingredients until well combined into a thick liquid
- Add salt, cinnamon and coconut sugar to the soup and let simmer for approximately 10 minutes.
- Before serving, add 1 can of coconut milk and stir lightly for a beautiful swirl of color!
