Come the end of September I will do everything I can to get my hands on those sweet little pie pumpkins to somehow fit in our meal plan for the week!
I have been making pumpkin soup for a number of years now, and actually feel like last year I perfected it. This is such a great recipe to work on with the kids! Who doesn’t love to scoop out pumpkin seeds?!
- 3 pie pumpkins
- 2 onions, coarsely chopped
- 3-4 large carrots, coarsely chopped
- 3 cloves of garlic, coarsely chopped
- 1 ½ - 2 quarts chicken bone broth (Depending on how thick you want the soup – you can thin it out even further than the 2 quarts if you wish too stretch it.)
- 1 tsp ground all spice
- ⅓ cup whole sour cream (If you are dairy free use coconut yogurt – this really takes the soup to a different level so try the yogurt if you are dairy free – it really is worth it!)
- Sea salt/pepper to taste
- Halve the pumpkins, scoop the seeds out, and roast face down on a large jelly roll pan with a quarter inch of water in the bottom of the pan. Roast at 425 degrees for about 50 minutes.
- While the pumpkins are cooling enough so you can scoop it out, sauté your onion and carrot in ⅓ cup of butter. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium/high for about 10-15 minutes.
- Add the garlic and cook for a minute.
- Add the scooped out pumpkin, bone broth, and all spice and bring to a boil. Reduce to a simmer for about 5 minutes.
- Turn the heat OFF and add the sour cream then puree the soup with an immersion blender or blender. Sea salt and pepper to taste.
- This batch makes enough for the girls and I to have lunch, and then about 3 quarts left over to freeze. Packs up great in the school lunch thermos or to work in the travel crockpot.
- Roast the pumpkin ahead of time and just store it in fridge up to a few days until you are ready to make the soup. The soup itself actually goes really fast once the pumpkin is done roasting.
- That said, you probably could use a canned organic pumpkin puree if you wish. You will need to add more liquid since canned pumpkin has the liquid drained off. I would say about 3 cans plus some liquid would be good.
- Have you heard how in love I am with my immersion blender yet?! For serious. I use it on a weekly basis and it is such a great kitchen tool – blend right up in the pot without making more kitchen mess to clean up!