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.
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!
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.
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.
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!
Simple Pumpkin Soup
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
*Pumpkin roasting instructions from Oh She Glows.
*If you’re feeling ambitious, here’s how to roast your pumpkin seeds.
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.
Molly says
This was so delicious! Me and my husband just ate the whole lot in one sitting!
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.
Cindy Rickes says
oops I hit the submit button before I rated this a 5 star recipe!
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!
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!
kt says
That’s supposed to be soup-ruiner ; it never turns out well. This did!!!
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!
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!
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!
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!
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 :-)
Laura says
How can i make this have a spicy kick to it?
Thanks
cayenne?
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.
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.
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!
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.
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!
Vibha D says
Hi,
Wonderful recipe.
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!
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.
Perhaps another non-dairy milk or more veggie broth (though we don’t think it will be quite as creamy)?
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!
Thanks so much for sharing! xoxo
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
Luana says
Hi,
In the recipe it says 3 to 4 servings. How many milliliters do you calculate for a serving?
Thanks in advance!
Hi Luana, we didn’t calculate a volume measurement per serving, but it is 1/4 of the total recipe.
Ivonne says
Just made this recipe! It is amazing
Love it!!! The baked pumpkin is the best part.
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!!
Nathaniel says
Could you give ingredient amounts for say 11, 15, 20 people? Thanksgiving is coming up soon :)
Hi Nathaniel, you can change the amount of servings in the recipe box and it will automatically change ingredient quantities for you.
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.
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~
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!
Chelsie says
Made this! It was wonderful! Thank you:)
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!
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!
Thanks for the kind words, Emily! So glad you enjoyed the recipe! xoxo
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 :)
Z says
This was super delicious, the first taste put an instant smile on my face. Thank you for sharing this wonderful recipe!
Thanks so much for sharing! So glad you liked it. xoxo!
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.
Of course! Not sure how many cans, but I’m sure it will turn out!
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.
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.
Hi Susan, we measure 1 shallot as 1 clove
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!
Krista @SoupRecipesForWeightLoss says
This soup looks so yummy I’m gonna have to do this for halloween. Love the pictures and the golden spoons!
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!
Wonderful! Thanks for sharing, Kate!
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!
2 shallots!
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?
Absolutely! If you need a recipe, try this one and scale back a little on the nutritional yeast!
Maria says
Amazing!
Maria says
This soup made my day! Just made it and we all loved it! Thanks for sharing,
Maria
Nancy says
Going to try and make this today! Thank you :)
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!
Tamar says
Does this soup freeze well? Aside from the kale topping
Yes!
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. :)
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.
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!
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.
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!
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! :)
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
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?
Hi Alison, we find that it thickens on its own!
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).
Thanks for sharing, Kate! Glad you enjoyed it :D
Sietske says
Oh yeah, forgot to mention: I don’t even have a blender. I just stirred it with a regular spoon. Still great.
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
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 :)
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
Great idea! Thanks for sharing, Sarah! Cheers
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!
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!
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.
Hi Diane, yes, 2 cloves shallot!
Hope says
We just made this on a chilly day for lunch and it was absolutely amazing! Thank you for a wonderful recipe :)
Monica says
Just made this soup the other night! Very simple and straight forward and the soup tasted amazing!
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
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. :)
Ah, yay! Hope you love them both, Kelzee!
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
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!
Ah, thanks Kristina! xoxo
Mike says
I made this for my better half. She and I loved it. Thanks for the tip!
Katya Velazco says
Simple and Gorgeous!!
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.
Levan says
Excellent recipe, once again! Looks to be of the perfect density too. :)
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.
Hi Stephanie, we wouldn’t say it can be substituted in every recipe, but often it can!
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.
Yes! Rice milk should work well in this recipe.
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.
Great! Thanks for sharing!
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!
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!
Emily says
This looks so simple AND so delicious! Can’t wait to try it!
Kristen says
Is this canned coconut milk?
Yes
Chris @ Shared Appetite says
Absolutely stunning! And love that garlic sesame kale topping! Pinning :)
Thanks, Chris!
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!
Thanks, Rachel!
sylviaspace.com says
Pumpkinsoup is awsome, making it very often ! :)
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.
genevieve @ gratitude & greens says
I’m waiting for dinner right now and your photos have made me even hungrier! Love pumpkin soup, yum!
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
Arthur in the Garden! says
Yummy!
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!
Eileen says
You have to love hearty winter greens with sweet, rich winter squash. This sounds perfect for a rainy night!
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)?
I do! I like how the sweetness enhances the savory, but I think the coconut milk adds enough natural sweetness to work here. Good luck!
Brandi says
Awesome, thanks for the reply!!
Jean says
I just made it and think it is too sweet. I am thinking no maple syrup would be ideal. Thank you for this recipe. My hubby does not enjoy spices so this fits the bill to a T.
Terri says
What can one substitute when one is allergic to coconut? Thanks
Hmm, rice milk should be good! Or almond milk.
Terri says
Thanks!
Paula Mullenix says
Cashew milk is really nice and creamy.
Katrina @ Warm Vanilla Sugar says
Simple and gorgeous!! Loving the kale topping especially.
Phi @ The Sweetphi Blog says
This looks like utter fall perfection :)
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!
Lee says
Gawwwwgeous per usual. Are those spoons from West Elm!?
Yes! In love!
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!
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!
Maureen says
I cannot wait to make this recipe! Looks delish!
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!
Lucky you! They’re from West Elm.
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!
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!
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!
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!
DO it! And let us know how it goes!
Helena says
Lots of work to cut the pumpkins, but after that it is easy! I diluted with more broth and coconutmilk. Great Recipe!
Thanks !
Sudha says
Fixing to prepare it
My family is vegan
This is perfect for us
Thank you dana
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!