I hope you enjoy this creamy and comforting thanksgiving soup!
- Cook time: 70-80mins
- Prep Time: 15mins
- Yields: 8-12 bowls.
At first I was intimidated by this recipe, but it’s actually pretty easy!! I would definitely make it again. I used a blender (https://www.padousa.com/ozen/) after the skin from the pumpkin and butter nut squash was peeled or cut off. I poured in some of the broth with the chunks of pumpkin and squash and it whipped up nicely. I then poured the puree into the pot then added all of the seasonings. Then voila! It’s even better stored and had the next day as all the seasonings and flavours have settled.
- 4 tbsp. olive oil, or grass-fed butter (i used both olive oil and butter)
- 1 Sugar Pie Pumpkin
- 1 butternut squash
- 1 large yellow onion, chopped
- 4 or 6 medium garlic cloves, pressed or minced
- 1-2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. cloves
- 2 tsp. fresh ground pepper
- 1-2tsp. cayenne pepper
- 3C Vegetable Broth
- 2 cans of full fat coconut milk or heavy cream
- 2-3 tbsp. honey or maple syrup
- 1/2C pumpkin seeds (roast these at the very end either in the oven or in a pan)
- Preheat oven to 425*F, line a baking sheet with foil or parchment paper.
- Heat the squash and pumpkin in the microwave for 1-2mins to soften the skin. Then chop each in half.
- Scoop out the seeds, and then cut the halves into quarters. Not too small or taking off the skin could be more tedious.
- Drizzle, brush, or rub each quarter with olive oil or butter, place the quarters flesh side down.
- Bake for 35-45mins, or until the flesh is easily pierced with a fork. Take them out and let them cool off for a bit before you peel them.
- While you are waiting to peel, chop up the onion, use the remaining olive oil and butter in a big pot (big enough to hold soup), and sautee the onion with garlic.
- Peel the flesh from the pumpkin and butternut quarters, and place them in a blender to puree, add a little bit of stock to help the blending. (Skip this step if not using a blender)
- Once the onion is soft, add the stock, add the coconut milk, and add all of the seasonings along with the honey/maple syrup. Add in the pureed squash and pumpkin into the pot, and stir and stir until everything looks creamy and mixed together. If you have a hand blender, you can probably throw the chunks into the pot with the coconut milk and blend everything directly in the pot.
- Keep adding more seasonings, more coconut milk, until the taste you want is achieved.
- Bring the soup to a mild boil, stir stir stir, then bring it down to a simmer and let the flavours settle in.
- You can now roast the pumpkin seeds if you like! Either in the oven with a sprinkle of olive oil or butter, some salt, and roast or put in a pan until you hear popping and the seeds give off a roasted smell. Takes about 5-10mins. Use the seeds as a garnish, and sprinkle them on top of each bowl of soup.
- Serve when you are ready and ENJOY!! I hope you like it! My family and I certainly did!