pumpkin recipe

Pumpkin Soup

The thing I love most about cooking and baking, is watching my family enjoy themselves eating. Being French, eating was a big part of my upbringing and a tradition I pass down to our kids today. We share every single meal as a family and use the time to share feelings about everyone’s day. Though most of the time, our kids will tell us that they don’t remember what they did at school that day, we like to hear them try to remember 😉 At lunch today, we tried determining how many toes / fingers our entire family has!

As Florida is getting slightly chillier and Fall is settling in, I made our first pumpkin soup this week. The kids love soup and this one was a clear winner. They each drank 3 bowls and 2 had an accident that night – note to self: have soup at lunch!

This is the recipe and I hope your family enjoys it as much as ours does. And because of our busy schedules, I need food to be ready quickly. You’ll find my variations in parentheses to make this quick and easy:


Acorn squash            Butternut Squash             Image result for coconut milk               Related image



Roasted Pumpkin Soup


4 lbs pumpkin (I used 1 butternut squash and 1 acorn squash and was closer to 4.5 lbs)
4 cups veggie broth (I like to use chicken broth in mine as a variant)
1/2 cup coconut milk or heavy cream (I don’t count and throw a whole can of coconut milk)
1 large onion
4 garlic cloves (for easiness, I always keep minced garlic in water and put in a spoonful of it)
Olive oil
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. cloves
2 tbsp. maple syrup or honey


1- Pre-heat over to 425°
2- Halve squash and scoop out seeds (cutting the squash further will reduce cooking length. I like to cut mine in many smaller pieces)
3- Brush olive oil on each half and bake hard side down until soft (35 minutes to an hour)
4- Heat olive oil in soup pan (love my Dutch oven for this one). Once oil is shimmering, add minced onion, minced garlic, and salt. Cook, stirring occasionally until onion is translucent (about 8-10 minutes)
5- Peel pumpkin skin off. Add flesh, cinnamon, nutmeg, cloves, and ground pepper. Pour in broth and bring mixture to a boil. Reduce heat and simmer for about 15 minutes
6- Once mixture is done cooking, stir in coconut milk and maple syrup. Remove soup from heat and cool slightly
7- Blend well and ENJOY!


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