Put Those Decor Pumpkins to Use Make Pumpkin Soup

Flawless C Designed
by Flawless C Designed
8 Bowls
40 min

I love cream based soups, but I'm attempting to cut out or at least limit dairy intake. One of my favorite Austrian dishes, is pumpkin soup. It’s healthy, delicious and hearty. The original recipe does call for cream, but here’s my new non dairy version:

Probably like most peope, I like to decorate with a lot of pumpkins this time of year. I keep most of mine indoors because I like to use them once the "pumpkin season" is over.

The first time I tried making pumpkin soup from fresh pumpkins, I made the mistake of chopping up the pumpkins raw and that’s a LOT of work. Now I like to roast the pumpkins in their skins(halved) with seeds and slime removed on a baking sheet with parchment paper. When they are cooled the flesh is easily scooped out with a spoon - it's so much easier! The pumpkin can then be frozen to use anytime. 

Saute onions in olive oil until translucent, then add garlic, salt and pepper, cook on medium low for another few minutes. Add pumpkin, veggie stock, hot smoked paprika, and bay leaves. Salt and pepper to taste. Cook for 20 minutes on medium heat. Serve pumpkin soup with pumkin oil drizzled on top and pepitas or hulled pumkin seeds as a garnish.

Put Those Decor Pumpkins to Use Make Pumpkin Soup
Recipe details
  • 8  Bowls
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Pumpkin Soup
  • 1 medium yellow onion, chopped
  • 2 tablespoons Olive Oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups precooked pumpkin
  • 4 - 5 cups veggie stock
  • 2 teaspoons hot smoked paprika
  • 1 28.5oz can coconut milk
  • Pumpkin Oil
  • Hulled pumpkin seeds
  • You can certainly use heavy cream, but adjust the amount to 3/4 of a cup.
Flawless C Designed
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