Simple Pumpkin Soup

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Two bowls of simple Pumpkin Soup with Sesame Kale Topping

It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:

8-ingredient Pumpkin Soup made completely from scratch! Your mama’s gonna be so proud.

Freshly roasted sugar pumpkins on a parchment-lined baking sheet

It all starts with sugar pumpkins. These little guys are perfect for roasting and turning into DIY pumpkin puree. Yep! You can do it yourself and it’s so easy; no store-bought puree necessary!

Face up freshly roasted sugar pumpkin for making homemade soup
Bowl of our DIY Pumpkin Puree

Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast! Plus, it requires just 7 ingredients you probably have on hand:

Pumpkin
Coconut milk
Maple syrup
Salt, black pepper, cinnamon + nutmeg
Veggie stock
Shallot
Garlic

The kale-sesame topping it also easy, requiring just 5 ingredients. It adds a nutritious, colorful touch to this soup along with a little extra staying power. Your friends will be so impressed.

Using a wooden spoon to stir a pot of our Savory Pumpkin Soup recipe
Pouring gluten-free vegan Pumpkin Soup into a bowl

You guys are going to love this soup. It’s

Warm
Comforting
Creamy
Pumpkin-y
Savory
Subtly sweet
Perfectly spiced
Simple
Satisfying
& Healthy

It’s also customizable! If you don’t have the ingredients for a kale-sesame topping, sub garlic croutons or vegan parmesan. This soup makes a delicious light lunch or dinner, and would be perfect served alongside hummus and toast or a hearty salad.

Pan of Kale Sesame Saute
Bowls of simple pumpkin soup alongside a pan of sesame kale

If you give this recipe a try, let us know! Leave a comment or take a picture and tag it @minimalistbaker on Twitter, or #minimalistbaker on Instagram. We absolutely love seeing what you guys cook up. Cheers!

Sprinkling sesame seeds onto a bowl of pumpkin soup topped with kale
Overhead shot of bowls of gluten-free vegan pumpkin soup with sesame kale topping
Bowl of savory homemade pumpkin soup with sesame kale

Simple Pumpkin Soup

A simple, 8-ingredient pumpkin soup that’s savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author Minimalist Baker
Print
Bowls of our Simple Pumpkin Soup recipe with a Sesame Kale Topping
4.76 from 149 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entree, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree)
  • 1 Tbsp olive oil (or sub water if oil-free)
  • 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 g)
  • 3 cloves garlic (minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
  • 2 cups vegetable broth (DIY or store-bought)
  • 1 cup canned light coconut milk (or sub other non-dairy milk with varied results)
  • 2 Tbsp maple syrup or agave nectar (or honey if not vegan)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

GARLIC KALE SESAME TOPPING (optional)

  • 1 cup roughly chopped kale
  • 1 large clove garlic (minced)
  • 2 Tbsp raw sesame seeds
  • 1 Tbsp olive oil
  • 1 pinch salt

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  • Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  • To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  • Add remaining ingredients, including the pumpkin, and bring to a simmer.
  • Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
  • Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
  • For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
  • To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
  • Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.

Video

Notes

*Nutrition information is a rough estimate calculated without kale-sesame topping.
*Pumpkin roasting instructions from Oh She Glows.
*If you’re feeling ambitious, here’s how to roast your pumpkin seeds.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 149 Carbohydrates: 23.5 g Protein: 2.7 g Fat: 5.2 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.69 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 402 mg Potassium: 144 mg Fiber: 5 g Sugar: 13.2 g Vitamin A: 12450 IU Vitamin C: 9.1 mg Calcium: 60 mg Iron: 1.8 mg

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  1. Savana says

    Made this on a cold October day and it was perfect. I halved the maple syrup as I like savoury over sweet dishes and it couldn’t have turned out better. Thanks so much @minimalistbaker. I’ll definitely be trying your other recipes.

  2. Cindy Rickes says

    I hope you roasted the pumpkin seeds too! I melted a tablespoon of butter in a small bowl in the microwave then added a teaspoon of olive oil. I added the pumpkin seeds and swirled them around. I spread them on a foil lined baking sheet. I sprinkled them with salt, pepper, chipotle powder and garlic powder then baked them at the same time as the pumpkin.
    They are great to sprinkle on top of the soup if you want something other than the delicious kale topping.

  3. dani says

    Love this soup. First time I made it I prepared the sugar pumpkins myself. It was good but the process turned my soup into an all day event. This time I made it again but I just used Libby’s canned pumpkin. I thought it was even more delicious this time and much easier!

  4. kt says

    Yum! I am a soup-ruined, and I actually Mesa this and it’s great. Use smoked olive oil on the pumpkin, and toasted some pumpkin seed to put on top. Thank you!

  5. Jill Donnelly says

    This was incredibly delicious! I made this for friends and there was a good natured fight over the left overs. Made with pumpkin puree and honey instead of maple syrup. Will definitely make again!

  6. Lauren says

    It would probably be good blended but I don’t have a blender currently so if you mix the ingredients and heat it, it is like chunky but creamy soup, delicious!

  7. Dora says

    I usually hate pumpkin but today I really wanted to turn things around and try out a recipe. This one was it! I’m already half through my first bowl and I really like it. It’s spicy, sweet but also savory. I feel so good about making it. Thank you so much for the cool recipe!

  8. Yanic says

    Delicious… hosted 15 people at my house for a harvest lunch today and even the kids asked for seconds!
    Once again a winner! We have so allium allergies in our family so I didn’t put in the garlic or shallots, subbing with fresh ginger and it was divine.

    A new favorite for sure!

  9. Chelsea says

    Just made this for dinner tonight and OMG SO good!! love the maple syrup in it! Thank you! I added parsley and chives instead of shallots :-)

  10. Aly says

    I lived with an aunt for a while when I was a kid, and she made pumpkin soup all the time. It’s my absolute favourite, as it is belly-filling, and heartwarming. I tried making this wonderful recipe! I used Libby’s pumpkin puree for a quicker route, and Simple Truth Organic lite coconut milk. I used miso paste for the stock. It’s just my preference, but I wanted a little more spice in it–a little more kick. I added extra nutmeg, cinnamon, black pepper, equal measurements of paprika and turmeric. I did the same recipe for the kale topping, and added some walnuts to it for extra texture.

    Thank you veeery much for the recipe. You’re my go-to for delicious, easy meals!

    • Aly says

      ***and also, I used 3 cups of pumpkin puree, 1 & 1/2 cups of coconut milk, and 2 & 1/2 cups of stock. I came out with about 27 laddle-fuls… really enough for about 6 or 7 people if served with something to compliment it. I baked some herbed rolls along. So good for a chilly January.

  11. c. collier says

    This was so good! My first time trying pumpkin soup. I used a different soup recipe, but the kale topping was the perfect compliment. I used sunflower seeds because that’s what I had on hand. Delicious. I will make it again.

  12. Colleen says

    This was delicious! I didn’t have kale so subbed spinach and didn’t cook it as long. Also used maple sugar (used less) instead of syrup because that is what I had. Just thought others might like to know that it was still good even with the subs! Thanks for the recipe!

  13. Claudia says

    I also added some curry powder and cayenne to add some heat to balance the sweet. I had left out the maple syrup but still it was sweet and not quite balanced. I also grated in some fresh ginger and YUM. Love the creaminess. Thank you.

  14. Laura says

    This was really yummy! I added one teaspoon of hot madrasa curry powder for an extra kick and some spice. I also skipped the maple syrup and it turned out perfect! So happy I found this easy, yummy recipe! I’m using it for soup “shooters” for my Christmas cocktail party. :) Thanks Dana!

  15. Little mamma says

    Wow! Substituted some ingredients for ones we didn’t have on hand… For example, sautéd some carrots, celery and zucchini with onion, leek and garlic before adding water, pumpkin and coconut cream. (No broth, shallots or coconut milk) Just pulsed the blender a few times to leave small chunks in the soup. Such a delicious roasted flavor under the main pumpkin taste. Thanks for sharing this recipe!

  16. Jo says

    Hi tried this recipe . It’s perfect . But what would u suggest as a replacement for the use of coconut milk ? Thanks

    • Ken W says

      I did not have coconut milk on hand but used one tablespoon of coconut oil when sautéing the shallots and garlic…. turned out great with hint of the coconut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Perhaps another non-dairy milk or more veggie broth (though we don’t think it will be quite as creamy)?

  17. mamamajuly says

    I made this a few days ago, it was really delicious! We thought the kale-sesame topping was perfect with it. This recipe will become our traditional Halloween night pumpkin soup. Thanks!

  18. Rakhee@boxofspice says

    I just saw this post of yours on fb and completely drawn to it. I am in love with pumpkin and I just love how simple it is. The kale topping is beautiful. <3

  19. Alexandra says

    This soup is SO good! I made it in a total of 15 minutes (the soup and the garnish) by using canned pumpkin. I can’t believe how easy yet amazing it is!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nathaniel, you can change the amount of servings in the recipe box and it will automatically change ingredient quantities for you.

  20. renee says

    I made this today, with a normal medium sized pumpkin. My husband needs to start a new diet for leaky gut, and this is a good way to kick start the process, pureed squash, he enjoyed it (he’s pretty picky), and taking it for work tomorrow… thanks! The kale topping was really a great add-on

    • M J Palmer says

      From one who recognizes your husband’s symptom, going off gluten COMPLETELY was the answer to my problem. Suffered through most of 2012, but have been fine ever since, except for occasional slip-ups.

  21. Megan says

    I made do with what I had at home, and the following substitutions also yield a really fantastic soup!

    – left out shallots
    – replaced cinnamon/nutmeg with ginger and Aleppo pepper
    – Used a maple syrup/brown sugar combo
    – Dash of Thai fish sauce for some umami

    Thanks for a great recipe~

  22. Ashley says

    I accidentally used a whole can of coconut milk but it’s so good it doesn’t matter. And I have no clue what kind of pumpkins I used.. They were part of my csa. Thanks!

  23. Jade says

    Tried this out with a few adjustments due to lack of ingredients. As I didn’t have coconut milk on hand, I used 1/4 cup of unrefined coconut oil, about 1/2 a cup of onions, 2 chicken bouillon cubes with 2 cups of water, and orange blossom honey. Turned out to be a thick and delicious soup!

  24. Emily says

    Being in the heart of the fall season here in Montreal means soup galore! Made a curry butternut squash soup recently (delicious) and figured to give this a try. To be honest, I was a little concerned about having pumpkin, because I haven’t been so keen on it in the past but the use of coconut milk and cinnamon held some promise. I’m SO glad you made this recipe, and I’m SO glad to have given it a shot. This has easily become one of my favorite soups! I’m actually going to buy more pumpkin tomorrow to make some more & stock up before the season is up.
    Just to note, I only found large pumpkins so I was more liberal with the cinnamon, nutmeg, salt and pepper. I also used a powdered chicken stock mixed with water (MSG free!) and used half a cup of coconut milk since it wasn’t light. Just perfect!
    Thank you so so much!

  25. shelly says

    Lovely delicious recipe! I “cheated” and used canned pumpkin because I was in a rush. I will try fresh next time.
    I also added in 2 ears shucked roasted corn, 1/2 tsp cayenne, omitted the puree step and added crushed corn chip garnish along with the sesame kale at serving time.
    I am going to have a look around for more recipes! Thanks :)

  26. Z says

    This was super delicious, the first taste put an instant smile on my face. Thank you for sharing this wonderful recipe!

  27. Ana says

    It looks amazing and I will be making this for Halloween dinner this year! Can I use canned pumpkin puree instead of roasting sugar pumpkins? I am hosting for 24 ppl so I wanted to simplify the recipe a bit.

  28. Sue says

    I just made some pumpkin soup before reading the Noom newsletter. I usually add some tomato puree to take away the blandness and use low fat cooking cream or low fat Greek yoghurt plus spices such as cumin and a little mild cayenne pepper. I never add anything sweet as I have type 2 diabetes.

  29. Susan says

    Outstanding recipe. I’ve made it 4 times now. Last batch was a little more savory than the prior ones, maybe because of how I measured the shallots, but still very delicious. Is 1 shallot = 1 clove or 1 whole bulb (sometimes 2-3 cloves per shallot)?
    I have also added cardamom because I adore it in many things pumpkin and otherwise and it also adds a certain “Je ne sais quoi” complexity to foods.

  30. Juli T says

    This was really yummy! As per your recipe, the roasting took the most time, but it was fast after that. I roasted a few apples with the pumpkin to use in the recipe. I also threw in some hemp hearts in the kale mixture. I loved all of the flavors going on. I was too lazy to find the single spices, so I added pumpkin pie spice instead with a little extra cinnamon and it worked well.

    Next time I’m going to try cashew cream to see if it gives it a bisque-like texture. Thanks so much for sharing the recipe! It’s a keeper!

  31. Krista @SoupRecipesForWeightLoss says

    This soup looks so yummy I’m gonna have to do this for halloween. Love the pictures and the golden spoons!

  32. Kate says

    Omg I absolutely loved this. I made it tonight and it was amazing. I used chicken stock, regular honey, and coconut milk creamer instead. I rarely use measuring spoons/cups but this combo worked perfectly. I also added a teensy bit of chilli pepper to balance the sweetness. I’m obsessed with the sesame kale topping – a low carb way to add a crunch to soup. Thank you!

  33. Gabi says

    making this right now! one question… when you say 2 shallots do you mean 2 shallots or 2 bulbs? this is my first time cooking with shallots so i’m the new girl over here. :) super excited about this soup!

  34. Merry says

    I love all things pumpkin, definitely going to make this soup! I was thinking kale chips would be great to add some crunch?

  35. Sarah says

    Great recipe! Tasted great, only this g I’d change for next time is less maple syrup. I found it to sweet.

    Thanks for the recipe!

  36. Claire says

    This soup turned out very comforting and delicious! (Although, it probably helped that I was starving when I ate it, so I scarfed it down :P). It paired nicely with almonds, parmesan, brown rice, Ezekiel bread, whole wheat toast, etc. I added a bit of extra spices to mine – lots of curry powder, a tiny tiny bit of paprika, and a decent amount of almond meal. (I used cashew milk so that probably encouraged the nuttiness). I’ll probably try this out again in the fall, where it’ll actually match the season. :)

  37. Melanie says

    I made this today using pumpkin purée I had saved in the freezer. It was 100 degrees outside so I chilled it after cooking and served it cold. It was delicious and very refreshing! I was concerned it would be heavy but it wasn’t at all.

  38. melinda ke says

    I made this over the weekend and it turned out delicious! I had to use canned pumpkin because I couldn’t find any sugar pumpkins at the market (in March!), but it still came out yummy. Next time I will have to track down some fresh pumpkin!

  39. Kalyani Narayanan says

    Can I pressure cook the pumpkins instead of roasting in the oven? Takes less time and saves electricity. But, would I be compromising on the taste? Please advise.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kalyani, we don’t think it would get the same nice caramelized flavor as roasting, but it might still work! Let us know if you give it a try!

  40. Roxanneteeroy says

    I just made this (I’m lickin my lips as I type). I’m allergic to coconut and garlic so I used Qunioa milk and omitted the other. I used sweet onions instead of shallots (cause I had it in the house). I also added butter (which I’m guessing most people won’t do who read this site). Sooo yummy! This tastes like the soup I had a restaurant not too long ago, except better because it’s on my stove! This is my first time at this site. I will definitely be back! :)

  41. lynda says

    Yummy yummy soup, I just added a little chilli as I like things spicy. Thanks for posting will definitely be making this again

  42. AlisonOB says

    A good friend of mine go out for dinner once a month and, in the fall, we exclusively go to a tiny place that makes unbelievably delicious pumpkin soup. Tonight, for our monthly meet-up, I decided I wanted to make pumpkin soup because I always want leftovers. My house smells so good now – so glad I found your recipe!!

    I have one question – will it thicken on its own as it simmers, or do you recommend adding a thickener?

  43. Kate says

    Easy and delicious. I didn’t use any sweetener beyond coconut milk. When you feel like a little heat, stir in a heaping tablespoon of red curry paste (I used the little Maesri tin) and balance that with a healthy squeeze of lime juice. Top with plain Greek yogurt and chopped cilantro (instead of kale).

  44. Sietske says

    Oh yeah, forgot to mention: I don’t even have a blender. I just stirred it with a regular spoon. Still great.

  45. Sietske says

    I just made this and it was great! I made it with honey though (it’s the only sweetener I had on hand) and I don’t know if it was because I used really dark clover honey or what but it was really overpowering. I’d avoid honey if possible. Still rad tho

  46. Maritza DeFidelto says

    Out of this world! I just made it and can’t stop eating it right out of the pot. Thank you so much for a wonderful, easy, quick recipe. Another winner out of many of your recipes I have tried :)

  47. sarah says

    This recipe was so simple to make yet it looked & tasted amazing. I also drizzled some left over coconut milk around the bowl to make the colours pop even more. Wish I’d taken a pic, it looked gourmet lol can’t wait to try more of your recipes

  48. Janice says

    Just made this soup on a cold, wet night. Simply wonderful! Especially liked the kale garnish and will double the recipe for it next time. Thanks!

  49. Millie says

    Made this the other day and it was amazing! I didn’t have enough pumpkin but it still turned out okay, although I put too much pepper in. Very filling, too!

  50. Diane Andrews says

    I haven’t used shallots much and I bought two dried pods. Would it be two cloves of it for the recipe? I’m thinking not two whole shallots. Thanks.

  51. Helen Gatenby Holt says

    Now this is what I’m talking about. I love squash, pumpkin, sweet potato any soups with root veg are just so heart warming. And I wear my scarf indoors too! Here’s to eco living! Bring on the soup! x

  52. Kelzee Tibbetts says

    I have this soup and your baked falafel burgers going simultaneously right now. Oh, the fantastic smells! This is the most exciting week’s worth of lunches and dinners I’ve made in a while. :)

  53. Lynsey T // Eeyore Likes Cupcakes says

    This soup looks incredible, especially with the crunchy Kale topping! I much prefer squash so I think i’d sub in favour of the pumpkin – will report back to see how it goes! L x

  54. Kristina says

    This turned out bomb. I added some pumpkin spice and cayenne pepper for extra heat and it blew our taste buds! I also didn’t have any milk so I put couple tbls of cashews and water.

    Thanks for another awesome recipe, you never disappoint!

  55. Kelly says

    I made this soup with homemade pumpkin puree for dinner this week and it is delicious! Unfortunately mine isn’t nearly as colorful as yours, which may be due to the white pumpkin I used, but it’s still so tasty. Thanks again for another wonderful and (more importantly) simple recipe! You rock.

  56. Stephanie says

    Thank you for your reply. Could I use rice milk in every recipe that calls for almond milk? My husband and my son are sensitive to soy milk and with my nut allergies, have to have a sub.

  57. Stephanie says

    I am allergic to all tree nuts and wondered if I can substitute rice milk for almond milk and what flour would I sub for the almond flour or other tree nut ingredients? I can eat pumpkin seeds but even sesame seeds bother me. Any suggestions would be greatly appreciated. Being a two time cancer survivor, I am ready to take mine and my family’s nutrition to a better level.

  58. EG says

    I couldn’t find sugar pumpkins so I baked sweet potatoes instead. Then made kale chips with sesame seeds to top it off. Delicious! Thanks for a great recipe.

  59. Lynn Lovejoy at Order in the Kitchen says

    I love everything about this. Pumpkin soup! I absolutely adore that. I am also quite taken by your kale topping with the sesame seeds. The contrast in colors adds a kind of wow factor that I think would impress Thanksgiving guests for sure! I also like that you offer suggestions if people don’t have those things, I think that’s really nice, but no surprise there because you two are just the sweetest people :) Anyway, love the soup and all of your fall recipes! Keep em coming!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Lynn! I just go ahead and assume people don’t have crazy things like sesame seeds and fresh kale in their pantries at all times (even though I, in fact, am one of those weird people). Cheers!

  60. Rachel says

    This looks simply delicious; and I was planning on making pumpkin soup for dinner tomorrow; I’ll be sure to give it a try!

    That first photo is simply stunning, by the way!

  61. Brittany says

    I am the same way with wearing a scarves inside. It’s actually been warm here this week but it’s still freezing inside our house. I’m wearing a fleece as I type this.

    Also, we’re orange soup twins today. Love the kale and sesame seed topping you have going on.

  62. genevieve @ gratitude & greens says

    I’m waiting for dinner right now and your photos have made me even hungrier! Love pumpkin soup, yum!

  63. Judee@ Gluten Free A-Z Blog says

    We are doing a potluck at my son’s house before Halloween. I ‘m supposed to bring soup! I have one sugar pumpkin left, so this looks perfect! love the kale topping

  64. Jennifer @ Show Me the Yummy says

    I DO have all of those ingredients on hand. This looks great :) May have to make this for lunch…it’s freeeeezing!

  65. Brandi says

    This sounds great. do you think it would taste okay without the syrup? I am currently not eating any kind of additional sweeteners (whole30)?

  66. Mariela says

    It is amazing how all of us food bloggers are posting awesome soup recipes throughout this week. I am amazed, in a good way, at the synergy happening between both of our recipes look! Must be in the same mind state. Yay!

  67. Ceara @ Ceara's Kitchen says

    I love this – pumpkin soup is a big thing over here in Belgium! They don’t sell canned pumpkin puree here so I started roasted my pumpkins in the oven when I moved here and have never looked back :) This soup looks absolutely perfect! Cannot wait to try – Pinned!

  68. jenna @ just j.faye says

    I made a very similar soup on Tuesday. It’s definitely that soup craving time of year. I love the idea of topping it with kale! Next time I want to make it with my own pumpkin puree (and top it with kale). I’ve never tried it before and I’m sure it’s significantly better than canned!

  69. Leigha @ The Yooper Girl says

    Goodness gracious. My grandpa has his OWN pumpkin patch, yet I’ve never roasted my own pumpkin. That will change this year. This looks insane!

    Where did you get those gold silverwares? They’re beautiful!

  70. Joanna @ Everyday Made Fresh says

    I currently have a smallish pumpkin and acorn squash on my counter and this is what I’m going to do with it Saturday. Thank you for giving me the inspiration to not let those vegetables go to waste!

  71. Cara's Healthy Cravings says

    I am a big fan of the kale sesame topping, both for the added texture and pop of colour, looks so great!

  72. Maryea {happy healthy mama} says

    I’ve never been ambitious enough to make my own pumpkin puree, but you may have inspired me. :) Pumpkin soup sounds perfect for this upcoming cold weekend!

  73. Danielle @.Chits and Chats and Chocolate says

    I grew.sugar pumpkins in my garden this year, and lucky me, I’ve already.cooked and pureed them, and they’re waiting in my freezer. This soup looks like the perfect way to use some of them!

  74. Millie | Add A Little says

    Looks so delicious Dana! I love making pumpkin and squash soup as they are so naturally creamy! I also love adding cinnamon for a touch of warmth and sweetness!