Pumpkin Soup

No really, this soup "squash's" the competition...

Spring/summer calls for smoothie bowls and fall/winter calls for soup bowls and this soup is a must make!

Pumpkin is a nutritionally dense fruit, yup I said it fruit!  Your favorite fall squash is full of surprises and weather you prepare it sweet or savory your getting a healthy dose of Beta-carotene, Potassium and Fiber.  Not to mention how awesome those little seeds are.

I also find Pumpkin is an amazing vehicle for flavor which makes it the perfect soup base.  So throw on a big cozy sweater grab a cup of tea and get to soup making! 

P.S. Special thanks to my dear friend @Pauliina.foodlove for sending me these gorgeous Funnel Chanterelle (yellow-foot) mushrooms!  They made for the perfect addition to this scrumptious soup!

What You Need

1 Sugar Pumpkin (about 1 Cup pumpkin puree)*

1/2 white onion diced

2 cloves minced garlic

1 1/3 Cup low sodium veggie broth divided*

1/2 Cup Anita's Coconut yogurt*

1/2 Cup Light Coconut milk

1Tbsp Maple Syrup

1 tsp Curry Powder

1 tsp Cinnamon

1tsp fresh chopped rosemary

1/2tsp salt, pepper, nutmeg, ginger

The Method

Roast your own pumpkin, seriously though just do it!!  Buy a sugar pumpkin, cut it in half and place it seed side down in a 9X9 pan with 1/3C of veggie broth.  Broth should cover the bottom of the pan.  Preheat oven to 350F and bake for 45-50 minutes until you can easily poke a fork through the skin.  Let rest until cool enough to handle and then peel skin away and cut into cubes.  Set aside.

Place a large sauce pan over medium heat with 1Tbsp avocado oil, diced onion, garlic and cook down until onions are translucent (5-6min).  Once onions are cooked down add all other ingredients to the pot, bring to a boil and then lower to a simmer for 10-15 minutes.

Turn heat off, let soup rest for about 15 minutes and then add entire contents of the pot to a high speed blender and blend until smooth.  Be patient and make sure you blend completely creating a nice sooth texture.  I highly recommend letting the soup rest overnight and reheating on the stove top the following day for the best flavor.  Feel free to top with pan seared mushrooms, roasted pumpkin seeds, and a drizzle of Anita's coconut yogurt.


1- You can use store bought pumpkin puree but I highly recommend roasting your own pumpkin.

2- I buy low sodium organic veggie broth form Trader Joe's!  It has great color and flavor.

3- Anita's is local to NYC coconut probiotic yogurt and therefore my be hard for you to locate.  I highly recommend coconut cult as a substitute or Kite Hill Greek yogurt should work here.

4- Feel free to omit or add any spices to taste