The best nourishing roasted pumpkin soup recipe for cozy fall days. This soup is perfectly paired with these cute pumpkin-shaped bread bowls!
This has quickly become one of my fall favorites this season!
Nourishing Pumpkin Soup Ingredients
I like to use as many fresh, raw, & homemade ingredients as possible to boost the nutritional quality but it’s okay to sub in any ingredients you already have in your kitchen. The best part about soups is that they are very flexible. Add or replace anything you like!
Pumpkin Shaped Bread Bowls
This soup goes so well with these homemade pumpkin bread bowls! I tried making these as part of a November baking challenge and it was so much fun and easy for me to do as a beginner.
They tasted just as good as they looked. The bread bowls had a slight sweetness that complimented the pumpkin & spices in the soup perfectly!
Nourishing Roasted Pumpkin Soup
Nourishing roasted pumpkin soup has nutrient-dense ingredients for a healing warm, and cozy fall meal. I try to use everything fresh, raw, or homemade to boost the nutritional value but use what you have access to! The best part about soup is how flexible it is to make. Customize this recipe to your liking!
Ingredients
- 1 Small Pumpkin
- 2 Onions
- 3 Carrots
- 3 Stalks of Celery
- 1 Whole Garlic Pod
- 1 tbsp Fresh Ground Ginger
- 1/2 tbsp Fresh Ground Turmeric
- Salt & Pepper
- 1 tsp Nutmeg
- 1 tsp chili powder
- 1 tsp paprika
- Thyme
- Rosemary
- Oregano
- Chicken Bone Broth
- 1/2 Cup heavy Cream
- Greek Yogurt or Sour Cream
Instructions
- Cut the Pumpkin in half, remove seeds, score internal flesh with a knife, add 1 tbsp butter to each side, and season with salt & pepper. Cut the top off of the garlic pod, and place whole in none half on the pumpkin. Roast the garlic & pumpkin on a pan at 375 for about an hour or until the pumpkin is fork tender & browning.
- Add chopped carrots, celery, onion & grated turmeric, and ginger to a pot and cook until onions are translucent.
- Add Chicken broth, herbs, and spices. Squeeze out roasted garlic & add whole roasted pumpkin halves to the pot
- Stir in heavy cream & simmer for 10 minutes
- Allow cooling before adding raw eggs ( you don't want them to cook) and blend the soup in a blender until smooth.
- Serve with sour cream or Greek Yogurt.
Everyone in my house was very impressed by this meal & I’m happy knowing my loved ones’ hearts & bellies are filled with a fresh homemade meal.
Let me know if you try it by tagging me on Instagram @thehillcountryhoney
You might also like my easy chicken and veggies with honey butter & garlic sauce! It’s a one-skillet meal perfect for fall weeknights.