Turn a couple of sweet little pie pumpkins into the creamiest, kid friendly savory soup this fall!
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14 years of little pie pumpkins…
I will be the first to admit I am completely in love with pumpkin. 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! It all started when my oldest (now 14 years old!) was a toddler. I remember making her little purees of pumpkin when she was a baby, and then little chunks of roasted pumpkin as a toddler. When she was old enough to stand in a little helper stander, scooping seeds from a little pumpkin was one of those blissful quiet toddler moments that made me figure out ways to put some sort of squash on the menu every week!
Roasted Pumpkin Soup staples!
Souping those little pie pumpkins became a lunchtime staple way back then, and to this day my 14 year old still asks for it to bring to school in a thermos. Back then, it was super convenient because I also had a baby at this time, so those little pumpkin soup purees were easy to both feed to my toddler, as well as my baby who was starting solids!
What does Roasted Pumpkin Soup taste like?
Imagine the creamiest, kid friendly texture, with a mildly sweet cinnamon pumpkin and savory, comforting broth. The cinnamon is mild, but warms the soup up, making it feel like the biggest hug in the most autumn chill day ways!
The Method :: Roasting the pumpkin
Let the kids have at it to scoop out those pie pumpkin seeds! My method on those days with little ones was to start the soup super early in the day – scooping seeds makes a great “after breakfast activity!” You can roast those seeds later too – don’t throw them away! Once the kids have scooped the seeds out, slice the pumpkin into wedges, toss them in some olive oil, cinnamon, and salt, and then roast until soft.
The Method :: Making the Soup
Once your pumpkin has roasted, set it aside to cool so that you can peel the skin off easily. The skin really does just peel right off! While the pumpkin cools, get your soup started with an onion and carrot base cooking in some butter. These sweet veggies make the best start to any soup. Once your veggies cook in the butter until soft, add your peeled roasted pumpkin and broth, and simmer the soup for 5 minutes or so.
The Method :: Finishing the Soup
After simmering the veggies in the broth for a few minutes, you can add some coconut milk or cream, and then puree with an immersion blender or in your regular blender until the soup is smooth. Garnish your soup with a dollop of sour cream or coconut yogurt and we also like our roasted pumpkin seeds on top!
Let’s talk about the texture
You can really tailor the soup puree texture to your families preferences. Make it as thin or as thick as you like. When the girls were babies and toddlers, and wanted to “do it myself” to feed, making the soup a little thicker helped with less mess. But if your kids like it thinner, go ahead and thin it out with more broth or milk, and then maybe give them a straw to slurp it up with. My kids liked bringing a straw to school for their thermos soup when they were little – my 4th grader still prefers this. One of my older girls prefers the soup thick, while the other likes it with more milk to thin it out. You can make it thick, and then let your kids that like it thinner add some milk or broth to their bowls.
How to store and freeze roasted pumpkin soup
The beauty of this kind of soup is that it really freezes well! Store your soup in the refrigerator up to 5 days, or in a freezer safe soup container for months! Pop that container of soup out for quick thermos lunch additions, or on Halloween night for a comforting, easy dinner!
Roasted Pumpkin Soup
- 2 pie pumpkins seeds scooped out & cut into wedges
- 2 tbsp olive oil to roast the pumpkins
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp butter too cook the soup in
- 2 small onions or 1 large onion coarsely chopped
- 2 large carrots coarsely chopped
- 2 cloves of garlic coarsely chopped
- 3 cups 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.
- 1/3 cup coconut milk or whole milk
- Sea salt/pepper to taste
- Pre-heat the oven to 425 degrees and toss the pumpkin wedges on a large sheet tray with the olive oil, sea salt, and cinnamon. Roast the pumpkin wedges at 425 degrees for 40-45 minutes, until a fork pokes in the flesh easily.
- When the pumpkins are done roasting, let them cool while you get the rest of the soup started. Melt some butter in the bottom of your soup pot and add the onion & carrots. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium heat for a good 10 minutes until the veggies soften and sweeten.
- Add the garlic and cook for a minute.
- Peel the skin off the roasted pumpkin, and add it to the soup pot along with the bone broth. Bring the soup to a simmer for 5 minutes.