Pumpkin spice, everything nice

pumpkin spice everything nice pumpkin soup recipe

Simple recipe for pumpkin soup, delicious, healthy and perfect for the cold days of fall and winter. There are many recipes out there, this one is an old traditional recipe. It is done by roasting the pumpkin first, which will take a bit of time. The rest is fairly fast and easy!

 

Serves: 4-6

 

Ingredients

 

1 tablespoon olive oil

1-2 medium size sugar pumpkins (like the ones in the picture are perfect)

4 green onions (about 12 inches long ea.) diced

1/4 teaspoon of salt and pepper (more to taste, is optional)

1/4 teaspoon cinnamon, nutmeg

2 tablespoon of honey or maple syrup

3-4 garlic cloves minced

2 1/2  cups vegetable broth

1 cup coconut milk (use light for less calories if desired)

 

Instructions:

 

Cut the pumpkins in halves and scrape the seeds and strings out (do not discard the seeds)

Heat oven to 350 degrees and on baking sheet, spray oil and put the pumpkins face down to roast. Bake for about 50 minutes (check that skin can be easily pierced with fork. Let is cool, peel the skin out and set it aside.

 

In a large saucepan, heat oil, green onions and garlic, simmer. Add vegetable broth, salt, pepper, cinnamon, nutmeg honey, coconut milk and pumpkin and continue to simmer a few minutes.

 

In a blender pour the mixture and puree. Blend all into a cream. Bring the mix back to the stove pot and continue cooking for a few more minutes. Adjust seasonings if necessary. Soup is ready. Garnish and serve.

 

Roasting pumpkin seeds for garnish:

 

  1. Preheat oven to 300 degrees F. Clean off any major chunks of strings from the pumpkin. Melt a bar of butter add 1/2 of salt and pepper.
  2. Mix pumpkin seeds with the seasoned butter in a bowl.
  3. Arranged the seasoned pumpkin seeds in a single layer on baking sheet.
  4. Bake for about 45 minutes, until golden brown.

The pumpkin seeds make a great garnish topping combine with  croutons, green onions and one spoon of sour cream in each serving. Or macadamia nuts, celery stalks cut in small pieces.

 

The soup is a great lunch treat on a Sunday, fall day. It can also be a main dinner dish with a side salad, a half sandwich or anything else you will like.

 

 

 

 

pumpkin spice everything nice jpg

Let us know in the comments below how does it turn out for you. Want to see other recipes? Love to hear from you! Sign up for our newsletter and stay ahead of the game!

The recipe “Pumpkin spice, everything nice”, first appeared at swagandsash.com. All rights reserved. 2016

 

 

 

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