Select Page

Ridiculously Simple Scratch Pumpkin Soup

Can you believe we’re past the halfway point of November and officially headed into December!? Our neighborhood is already sprinkled with twinkling lights, wreaths, and holiday decor, but as far as I’m concerned, it’s still pumpkin season! I’m soaking up the last bits of (semi) warmer temperatures and sunshine as MUCH as I can. Don’t get me wrong, I love Christmas and am so, so excited for the arrival of the season, but – I also LOVE autumn, and want to soak up as much golden light and pumpkin spice as I can before it fades into the background until next year.

Soon the temperatures will drop even more, the trees will be bare, and nothing will quite hit the spot like warm soups, hearty chili, and cozy beverages by the fire. And as the seasons shift and change, it got me thinking – how can I create something super delicious, nourishing, and seasonal while NOT spending a ton of time in the kitchen? I love cooking, but I’m also aware that as the year wraps up, life gets busier. November and December tend to be chock full of lovely festivities, gatherings, parties, and parades, and I like to participate in as much as possible. So, anything quick, easy, and no fuss will be extra supportive of my health as it allows for more presence this holiday season.

Perhaps this recipe can be supportive to you during this busy, full season, too. So, I’m very happy to share with you what I’m calling my “Ridiculously Simple Scratch Pumpkin Soup”, just in time for Thanksgiving and the holidays! This recipe can be catered to your dietary needs – paleo, vegan, and vegetarian alike! It contains only 6 key ingredients with some additional options if you’re feeling fancy. It’s creamy, savory, delicious, and best of all – super, duper simple! Like, ridiculously, absurdly simple. For all my soup  and pumpkin lovers out there, I know you’re going to love this recipe! Give it a try and let me know what you think!

RIDICULOUSLY SIMPLE SCRATCH PUMPKIN SOUP

YOU’LL NEED:

  • 1 whole pie pumpkin, preferably organic
  • 1 can full fat coconut milk, preferably organic, non BPA lining
  • Approximately 36 ounces stock of choice (chicken bone broth or vegetable stock, we use chicken bone broth)
  • Approximately 1 ¼  heaping teaspoons onion powder or asafoetida powder (I prefer the asafoetida)
  • Approximately 1 ¼ heaping teaspoon of high quality sea salt
  • Your choice of saturated fat – butter, ghee, lard, tallow, duck fat, or coconut oil (we prefer duck fat)
  • Optional – chopped fresh parsley for garnish, chopped fresh thyme for garnish
  • Optional – sprouted pumpkin seeds for garnish as desired (I like a lot!)
  • A blender
  • A soup pot

 

TO MAKE:

Start by preheating the oven to 400 degrees.

Slice the pie pumpkin in half down the middle, and deseed. Coat the inside of the pumpkin halves with fat of choice.

Place hollow side down and bake in the oven for approximately 1 hour, or until fork tender.

When ready, take the pumpkin out of the oven and let cool 5 minutes. 

You won’t be able to blend the ingredients together all at once, so you’ll have to create two separate batches in the blender: scoop out the cooked meat of one pumpkin half, and add to high speed blender of choice. Also add to blender approximately 18 ounces (or half) of broth, half of the can of coconut milk, and the onion or asafoetida powder, and salt. Spices will meld nicely when you add the second half of the soup. Blend on high speed setting until the soup is smooth and creamy. Pour soup from blender into large pot. 

Repeat with the other pumpkin half and the rest of the liquid ingredients. If you prefer your soup to be thicker, add less broth. When blended, add to soup mixture in pot, stir to combine, and let simmer for 10 minutes. Taste test to see if you’d like to add more spices or salt.

When ready, pour the soup into your favorite bowl, top with pumpkin seeds and chopped herbs.

Enjoy!

If you guys are excited to give this soup a try, or make it and enjoy it, be sure to like and comment on the post on Instagram and follow me there – I talk about all things health, wholeness, and healing weekly! Tag me and use the hashtag #recipeswithkasey and #nutritionwithkasey to let me know what you think!