Smashed Pumpkin Soup


Smashed Pumpkin Soup

We never got around to carving our pumpkins this year, so I decided to make pumpkin soup, bread & seeds with the left over pumpkins. Here’s the recipe for the soup:

2 cups roased pumpkin
2-3 T EVOO
1/2 yellow onion diced
2 cloves garlic
2 stalks celery
1 large carrot
1/2 c apple cider
4-5 cups chicken or veggie stock
1/4 t cinnamon
1/4 t parsley and thyme
1 t salt, pepper to taste
optional pinch corriender, 1/2 avocado, 1/2 c vanilla rice milk or sour cream

Roast the pumpkin by cutting into chunks and taking the seeds out. Add salt & pepper then place cut side down on a baking sheet drizzle with EVOO. Roast at 400 for about 1/2 hour or until soft, let cool.

Heat pot. Pour EVOO onions & garlic over medium heat for 2-3 minutes. Add celery and carrot for 4 minutes. Add pumpkin stir for another 2-3 minutes. Add stock, cider and spices. Bring to a boil. Then simmer for 20-30 minutes.

Serve room temperature – optional, over diced avocado and with cream/milk. For decoration and texture you can add pumpkin seeds on top.

Roast the clean pumpkin seeds with some sea salt on a greased baking sheet at 375 for 20 minutes or until crunchy. Cool.

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