A little sweet. A little savoury. A lot of pumpkin and a lot of deliciousness topped with a pretty coconut milk swirl. This Sweet and Savoury Pumpkin Soup just tastes like fall…
Like a beautifully coloured and crisp fall day… but not too crisp that you need 3 woolly layers to get by but crisp enough that a warm bowl of pumpkin soup just melts your heart a little and gets you through the rest of the day.
You know how it is.
I am loving pumpkin season this year. Like, seriously LOVE.ING.IT. Way more than I did last year, that’s for sure.
Like, pumpkin has become its own food group around here.
And I am totally OK with that.
Like, just yesterday I was able to enjoy (and, of course, by enjoy I actually mean stuff my pretty little face with) 4 different pumpkin treats. Yes, four! One of those was this Sweet and Savoury Pumpkin Soup. Silky smooth gluten free and vegan deliciousness made with only the finest of homemade pie pumpkin puree (like, from scratch and not a can!) and coconut milk then topped with chopped pecans. (Toasted pumpkin seeds would work too but those pecans!) Spiced with cinnamon and ginger and nutmeg then mixed with garlic and onions and then sweetened with pure maple syrup. Sweet and savoury. And it’s tasty.
And the rest of my pumpkin filled day being loaded with pumpkin baked goods (one of those coming at you tomorrow… it starts with pumpkin and ends in bread!) and a PSL. I know a Pumpkin Spiced Latte doesn’t exactly have pumpkin in it but that pumpkin spice flavour is what I go crazy for!! And I don’t see it stopping anytime soon. And I am OK with that.
I may or may not have gone a little heavy on the pumpkin spice with the most recent pot of Sweet and Savoury Pumpkin Soup that has come out of my kitchen. And I loved it – the more pumpkin spice the better, right?! If you don’t have a store bought pumpkin spice blend you can use can easily make your own. I blend 2 parts cinnamon to 1 part (each) of ginger, nutmeg and allspice to just a pinch of clove. Because if we are making homemade pumpkin puree (from scratch and not from a can!) then we can definitely handle blending our own spice blends. Yes? Yes! F’real.
And then after we tell brag to our families and friends about how we just made a delicious soup from SCRATCH (and not from a can or anything!!) we can eat all the soup and maybe think about sharing.Print
For the Pumpkin Puree:
- 2 small pie pumpkins, cut in half, seeds and stem removed.
- 1 teaspoon oil, divided
- 1 teaspoon pumpkin pie spice, divided
- Salt and pepper
For the Soup:
- 1 tablespoon oil (I like olive oil)
- 1 cup onion, peeled and chopped (1 small-medium onion)
- 1/2 cup celery, chopped (1 stalk of celery)
- 1/2 cup carrot, peeled and chopped (1 small carrot)
- 2 cloves of garlic, grated or minced
- 1/2 teaspoon salt
- 3 cups pumpkin puree (from 2 small pie pumpkins)
- 4 cups vegetable stock or broth
- 1 cup full-fat coconut milk
- 2 tablespoons maple syrup, or more to taste
- Salt and Pepper, to taste
For the Pumpkin Puree:
- Preheat oven to 400F.
- Place cut and cleaned pie pumpkins cut side up on a foil-lined baking sheet. Rub 1/4 teaspoon of oil onto the cut surfaces of each pumpkin half. Season each pumpkin half with 1/4 teaspoon of pumpkin pie spice and salt and pepper.
- Turn the pumpkins over, cut and seasoned sides down on the baking sheet, and bake for about 45 minutes or until the pumpkins are very tender when poked with a fork.
- Remove from oven and let cool enough to handle.
For the Soup:
- When the pumpkins are cool enough to handle, heat 1 tablespoon of oil in a large pot or dutch oven.
- Add the onions, celery and carrots to the pot and cook until the onions are just translucent but not browning, about 8 minutes stirring occasionally. While the veggies are cooking, begin to scoop the pumpkin flesh from the skin. (I like to scoop the flesh into a bowl to make sure I collect all the juices that might escape otherwise.)
- Add the garlic and the salt and cook for another minute until fragrant.
- Add the pumpkin flesh (all the juices) to the pot along with the stock. Stir to incorporate and then bring soup to a boil, reduce and simmer until the carrots and celery are very tender, 15-20 minutes.
- Puree the vegetables together with an emersion blender in the pot or blend in batches using a food processor or blender. When the soup is silky smooth (aim for 3-5 minutes with the emersion blender – the smoother the better here!) stir in the coconut milk and maple syrup. Season with salt and pepper, if necessary.
- Serve immediately. Garnish with an extra drizzle of coconut milk, maple syrup or just as-is.