Harvest-inspired pumpkin soup

Harvest-inspired pumpkin soup

As the days grow shorter and the weather turns cooler, there’s nothing quite as comforting as a bowl of homemade soup to warm the body and soul. Easy to prepare and bursting with autumnal goodness, this nourishing soup is sure to become a staple in your fall recipe repertoire.

  • 1 medium-sized butternut pumpkin, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk (or cream for a richer flavour)
  • Fresh cilantro or parsley, for garnish (optional)
  1. Preheat your oven to 400°F (200°C). Place the diced butternut pumpkin on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  2. Roast the butternut pumpkin in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges. Remove from the oven and set aside.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  4. Add the roasted butternut pumpkin to the pot, along with the vegetable broth, ground cumin, ground cinnamon, and ground nutmeg. Stir to combine.
  5. Bring the soup to a simmer, then reduce the heat to low and let it simmer gently for 15-20 minutes to allow the flavours to meld together.
  6. Using an immersion blender or regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend the soup in batches and exercise caution as it will be hot.
  7. Once the soup is smooth, stir in the coconut milk (or cream) until well incorporated. Taste and adjust seasoning with salt and pepper, if needed.
  8. Ladle the Harvest-Inspired Butternut Pumpkin Soup into bowls and garnish with fresh cilantro or parsley, if desired.

Serve hot and enjoy!

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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