How to Make Yummy and Healthy Pumpkin Soup!

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Cut pumpkins in half, de-seed, place cut side down on baking sheet, and roast in 400 degree oven for 45 minutes.

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When the pumpkins are ready, the skin should be coming off the meat and it should be tender.

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Remove skin, dice, and puree. Combine olive oil and onion in pot on medium heat until translucent. Add the spices and simmer 1 minute. Add pumpkin and broth, simmer for 5 min. Add in milk and simmer.

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If you would like your pumpkin soup sweeter, add in 1 tablespoon of agave nectar or 1/2 tablespoon sugar. Liquefy again in blender for at least 3 minutes until smooth.

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Mix goat cheese, thyme, and almond milk and spoon topping on the pumpkin soup. To make bowl, cut top off and de-seed pumpkin. Cook for 45 minutes at 400 degrees. Serve, show, and enjoy!!!


Cups Sugar Pie Pumpkin. Two medium pumpkins
½ Sweet onion, chopped
½ Tablespoons Olive oil
½ Tablespoons Ginger
½ Tablespoons Nutmeg
½ Tablespoons Cinnamon
2 Cups Vegetable broth
Cups Almond milk
1 Agave nectar or 1/2 sugar (optional)
4 Ounces Goat cheese
1 Tablespoon Almond milk for topping
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