Updated: Sep 8, 2021
It's National Pumpkin Day! I had no idea, but was excited when I saw it trending on Twitter. This soup is the absolute perfect way stay warm and nourished on a rainy, dreary night (as it is here in Atlanta this evening).
You'll want to put this on your Thanksgiving menu! It's easy, delicious, soothing and will make your guests really happy because it's bursting with flavor. It's packed with healing ingredients from ginger to garlic to pumpkin. If you want to add even more goodness to it, top it with cilantro or basil. You could also stir in some spinach after it's blended for a creamy spinach pumpkin soup.
Try it and let me know what you think. And happy National Pumpkin Day!
1 whole sugar pie pumpkin (not the large carving pumpkin, but the cute medium 4-5 pound pumpkins that are perfect for baking)
1-2 Tbsp olive or avocado oil (for oil-free use water or veggie broth)
2 medium yellow onions or 1 large yellow onion, minced (about 1 cup)
1-2 Tbsp ginger, minced (If you love ginger like me add 2 Tbsp)
1 cup vegetable broth
1 13.5 ounce can coconut milk
2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
black pepper to taste
cilantro or basil to top
How to make
Makes about 4 servings
Heat oven to 400 degrees.
Cut pumpkin in half and brush the inside with olive or avocado oil plus a sprinkle of salt.
Lay the pumpkin flesh down on a baking sheet lined with parchment paper.
Bake for 40 minutes.
Let cool before removing skin from pumpkin and set aside.
Soup (can prep while the pumpkin is baking)
In a large pot, heat oil on medium high.
Add the onions, sauté on medium for 5-7 minutes or until onions are translucent.
Add vegetable broth, coconut milk, spices and salt.
Simmer for 5 minutes.
Add broth and whole pumpkin (may need to cut into pieces) to blender or food processor.
Blend until all ingredients are pureed.
Taste and add more spice or salt as needed.
Serve in soup bowls, add cracked black pepper and chopped cilantro or basil on top.
For extra yumminess add a dollop of this pumpkin cashew cheese.
Hooray for pumpkin! See why this gourd tops my list of fave powerhouse plant food.