Pumpkin & Squash Soup

This is the last recipe in my Pumpkin Soup Sunday series. It's been a lot of fun creating pumpkin soup recipes and if you're looking for some more delicious soups with pumpkin, be sure to check out the other recipes on my home page.

For this recipe, I decided to combine spaghetti squash and carrots with pumpkin to create a sweet and savory soup. If you want to skip roasting the vegetables, you can easily peel and chop them up into small pieces and simmer for 20-30 minutes in the pot, then immersion blend.

Let's get to it...

INGREDIENTS

1 Shallot, finely diced

2 Tbsp Olive Oil

I Sugar Pumpkin, gutted and split in half

1 SM-MD Spaghetti Squash, quartered and gutted

2 LG Carrots, peeled and chopped

I bulb of Garlic, loose ends trimmed off for roasting

1 Tbsp Salt

1 tsp Pepper

1 tsp Thyme

1 tsp Chili Powder

1/2 tsp Sage

6 Cups Vegetable Broth

1/4 Cup Heavy Whipping Cream

INSTRUCTIONS

1. Prepare the Pumpkin, Spaghetti Squash, Carrots, and Garlic Bulb for roasting. Place items on a baking sheet, skin-side down. Drizzle with Olive Oil, Salt & Pepper. Roast at 450 degrees for 20-30 minutes, or until everything is tender.

2. While the pumpkin and other items are roasting, begin to start the soup by heating 1 Tbsp of Olive Oil in a Dutch Oven. Add in the Shallots and sauté until tender. Next, stir in all the herbs & spices and then add in the Vegetable Broth. Bring to a boil.

3. By this time, the vegetables should be ready. Remove from the oven and let cool.

4. Using a dish towel or oven mitt to protect your hands from being burnt, scoop out all of the meat from the Pumpkin and Spaghetti Squash. Get as much as possible. Add in the Carrots and then squeeze the roasted Garlic from its shell. Stir everything in the Dutch Oven to combine. Remove from heat.

5. Using an immersion blender, food processor, or blender, puree everything until its smooth and silky. Stir in the Heavy Whipping Cream. Taste test to see if you need any more salt and pepper and adjust to your liking.

6. Serve and Enjoy!

Spicy Pumpkin Gouda Bisque

I have to say, this is my most favorite pumpkin soup I've made during my Pumpkin Series. I was skeptical it would turn out tasty, however, it blew my expectations! The gouda cheese pairs so well with the pumpkin and spices. I decided to make it a bit spicy with some Creole seasoning (also my fav). I hope you try this out!

INGREDIENTS

1 Tbsp Olive Oil

1 Md Onion, diced

1 tsp of Garlic, minced

1 tsp of fresh Thyme, chopped (or 1/2 tsp dried Thyme)

1/2 tsp Nutmeg

1 tsp - 1 Tbsp of Creole Seasoning (depending on how hot you like it)

1 tsp Salt

1/2 tsp Cracked Black Pepper

2 Cups of Pumpkin Puree (2 cans)

6 Cups of Chicken Broth, or Vegetable Broth

1 Cup Heavy Whipping Cream

2 Cups of Shredded Gouda*

1 tsp of Fresh Parsley, chopped

Pepitas (Pumpkin Seeds) for garnishing, optional

*Grate your own block of gouda for the best flavor and freshness instead of buying it shredded in a bag.

INSTRUCTIONS

1. In a Dutch Oven or Soup Pot add in the Olive Oil and heat on Medium High. Once its hot and glassy, add in the Onions and cook until tender. Stir in the Garlic for about 15 seconds.

2. Add in all the spices - Thyme, Salt, Pepper, Creole Seasoning, and Nutmeg. Stir well to combine.

3. Add in the Pumpkin Puree and the Chicken Broth. Stir well to combine and bring to a boil. Once the soup is boiling, reduce the heat to low.

4. Using an immersion blender or blender, puree the soup until it's thin. You want to make sure all the onions are blended well.

5. Add in the Heavy Whipping Cream, then fold in the Gouda Cheese. Cook on low for another 5-10 minutes, stirring occasionally.

6. Serve with fresh Parsley on top and some roasted Pumpkin Seeds.

7. Enjoy!

I made a pumpkin bowl out of a Sugar Pumpkin. It was a large bowl, but you can find smaller pumpkins to fit your serving preference. I will be posting soon about how to make a pumpkin bowl.

Pumpkin Sage Soup | The Quickest & Easiest Recipe

I could not stop sipping this soup! The fresh cracked black pepper on top and the sweet and savory blends of spices gave my tastebuds exactly what they needed for this beautiful fall day.

If you're looking for an easy and super delicious pumpkin soup recipe, this is it. No need to gut a pumpkin with this one.

Here's my recipe:

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Total Servings: 6 - 8 cups

INGREDIENTS

1 MD Onion, diced

2 Tbsp Butter

2 Cups of Pumpkin Puree (or 2 - 15oz cans)

4 Cups of Chicken Broth or Vegetable broth

1 Tbsp Salts

1 tsp black pepper

1tsp Sage

1 tsp Cinnamon

1 tsp Nutmeg

1/2 Cup of Coconut Milk

Fresh Cracked Black Pepper (garnishment)

Extra Coconut Milk (garnishment)

INSTRUCTIONS

1. In a Dutch oven melt the butter then add in the diced onions and cook until soft and translucent.

2. Once the onions are cooked, add in the spices. Give a little stir to combine everything.

3. Next, add in the chicken or vegetable broth and bring to a boil. Stir occasionally.

4. Remove from heat and blend everything with an immersion blender. You can use a blender as well. Make sure to get all the onions blended well.

5. Stir in the coconut milk and add more salt and pepper to taste.

6. Serve with plenty of fresh cracked pepper on top, a drizzle of coconut milk, and enjoy!