Roasted Pumpkin Soup

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!

To be honest, my family’s favorite way to eat this yummy fall squash is actually in mashed form with a load of butter and sea salt. We certainly enjoy a pumpkin pie or 2 around the holidays, but simple is the name of my game, and it doesn’t get any easier than a roasted pumpkin!

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?!

Keep it in the freezer to use for school lunch thermos! Very kid friendly in taste – and a fun nourishing lunch for any “harvest days” or “Halloween” days at school.

Tips:

• 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!

This post was shared at Fat Tuesday, and Sunday Night Soups!