How to Make Yummy and Healthy Pumpkin Soup

by P+K _


  • 3 ½ 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
  • 1 ½ Cups Almond milk
  • 1 Agave nectar or 1/2 sugar (optional)
  • 4 Ounces Goat cheese
  • Thyme
  • 1 Tablespoon Almond milk for topping
  • Instructions

    Step 1

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

    Step 2

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

    Step 3

    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.

    Step 4

    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.

    Step 5

    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!!!