Roasted Pumpkin Soup

Warm, creamy, and full of comforting fall flavours, this roasted pumpkin soup is a delicious way to enjoy seasonal vegetables. Roasted pumpkin, aromatic herbs, and coconut milk create a rich, velvety texture, while bone broth adds extra nourishment. For an optional wellness boost, stir in a five-mushroom blend and serve alongside your favourite protein for a satisfying fall meal.

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: Approximately 50–60 minutes

Ingredients

• 6 cups pumpkin or squash, cut into chunks (or substitute canned organic pumpkin purée)
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 sprigs fresh thyme
• 2 tsp sea salt
• 1 litre chicken bone broth
• 1 can full-fat coconut milk
• 1 bay leaf

Optional Toppings

• Pumpkin seeds or chopped pistachios
• Fresh or dried herbs
• Five-mushroom blend (1 level scoop per bowl, according to product directions)

Directions

1. Roast the pumpkin: Preheat oven to 425°F (220°C). Toss pumpkin or squash with olive oil and cumin, then spread evenly on a baking sheet. Roast for approximately 20–30 minutes, or until golden and tender. If using canned pumpkin purée, skip this step.
2. Sauté the vegetables: While the pumpkin roasts, heat coconut oil in a large stockpot over medium heat. Add onion, carrots, celery, thyme, and sea salt. Cook for approximately 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Simmer the soup: Add roasted pumpkin, chicken bone broth, coconut milk, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for approximately 30 minutes, until vegetables are very tender. If using canned pumpkin, add it at this stage.
4. Blend until smooth: Remove from heat and discard the bay leaf and thyme stems. Using an immersion blender, carefully purée the soup until smooth and creamy.
5. Add optional mushroom blend: Ladle soup into individual bowls. If desired, stir one level scoop of a five-mushroom blend into each serving, following the product's preparation instructions.
6. Garnish and serve: Top with pumpkin seeds or pistachios and a sprinkle of fresh or dried herbs. Serve warm with grilled chicken or your favourite protein on the side.

Serving Tip: This soup makes wonderful leftovers and can be refrigerated for 3–4 days or frozen for future meals. For a vegetarian version, substitute vegetable broth for the chicken bone broth and pair with a plant-based protein.

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This recipe was borrowed from and originally published on jennpike.com