Harvest Pumpkin Soup Recipe
It’s pumpkin time! Not only because Halloween is nipping at our heels but also because all the Fall baked goods, savory casseroles and side dishes featuring the mighty pumpkin are making their way to center stage now and over the coming weeks. And to celebrate its versatility and comfort-food qualities, I whipped up the simplest soup you can imagine.This do-ahead appetizer (or meal) will feed a crowd at any family gathering and warm their tummies on the coldest of autumn days.
We hope you’ll enjoy our Harvest Pumpkin Soup Recipe & some of these squash recipes too!
- Roasted Butternut Squash with Gorgonzola Cheese
- Brown Sugar Banana Squash Recipe
- Apple and Sweet Potato Stuffed Acorn Squash
- Butternut Squash Soup with Cinnamon Crema
- Butternut Squash and Apple Street Tacos
- Roasted Butternut Squash, Feta, and Pine Nut Salad Recipe
- Carrot Squash Cake
- Acorn Squash with Swanson Maple Cream Filling
It’s Fit Friday! Nichole’s here with fitness coaching & our Harvest Pumpkin Soup Recipe
Exercise because you love your body – not because you hate it.
I love that! True motivation is not going to come through self hate, sure you will have moments of being more aware of what you eat or how many calories you burned. But those moments won’t lead to a healthier you and most certainly not to a happier you. Working out because you love your body will lead to smiles as you push a little harder instead of frustration at the thoughts of what you HAVE to do because you had pizza with the kiddos last night.
This week I have an awesome HIIT workout for you. Your focus throughout this workout shouldn’t be on the calories being burned, but on the awesomeness that is you and that allows for you to be able to achieve such accomplishments.
- 1 large cooking pumpkin, I used an heirloom variety from my garden
- 4 cups chicken, or vegetable broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- sea salt and pepper to taste
- olive oil for drizzling
- Preheat oven to 375F.
- Line two (2) standard baking sheets with foil.
- Slice the pumpkin in half.
- Remove inner stringy pulp and seeds.
- Clean the seeds and set aside.
- Cut the pumpkin into larger, evenly-sized pieces and spread out one of the baking sheets.
- Drizzle liberally with a good oil olive and season with salt and pepper.
- Place the cleaned seeds on the other baking sheet and pat dry with a paper towel.
- Place the pumpkin in upper rack and the seeds on the lower rack of oven.
- Bake at 375F for 20-30 minutes, or just until pumpkin is fork tender.
- Keep an eye on the seeds and periodically turn them when baking so as not to over-brown.
- Heat chicken broth in a large saucepan over medium heat.
- Once it comes to the boil, reduce heat to low, and cover.
- When pumpkin is done, cool slightly and then remove skin.
- Place pulp into a blender then pour in chicken stock.
- Add the spices and blend on high speed until smooth.
- Pour into serving dish and garnish with roasted seeds and chives.
Enjoy the best of autumn with our Harvest Pumpkin Soup Recipe this week!
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One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.
Thanks for sharing in the CWR blog-love!
Nichole, Ruthie, & Madeliene