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pumpkin soup

Healthy, Creamy Pumpkin Soup With Bone Broth Recipe

Pumpkin Soup With Bone Broth Recipe: Cozy and nourishing, this high-protein pumpkin soup is perfect for fall with gut-healing bone broth and spices.

Ingredients

  • 1 large or 2 small pumpkins
  • 70 fl oz. bone broth 2 liters
  • 4 cups coconut milk
  • Salt & pepper
  • Cinnamon
  • Nutmeg
  • Olive Oil

Instructions

  • Preheat oven to 400F (200C)
  • Cut your pumpkins in half, scoop out the seeds, & drizzle the inside with olive oil & salt
  • Line a cookie sheet with parchment paper, and place your pumpkins open-side down on the cookie sheet 
  • Roast until slightly golden brown spots start appearing on the skin and the inside is soft & mushy 
  • Once done, allow to cool slightly, then scoop out all the puree out of the skin. 
  • Add bone broth to a large pot. 
  • Heat until hot, then add in the pumpkin puree, coconut milk & spices. 
  • Blend using an immersion blender until smooth. 
  • Salt & pepper to taste. 

Notes

Tips

1. Mix it up with your pumpkins: Instead of just sticking to one type, why not try a combo of sugar pumpkins and butternut squash? Each brings its own sweet vibe to the soup. Roasting them until they caramelize really brings out their natural sugars, making your pumpkin soup even more delicious. Trust me, this little switch will take your soup to a whole new level.
2. Roast them right: When you’re roasting those pumpkins, crank the oven up to 400°F (200°C) and keep an eye on them until they get those nice golden brown spots. You want them to be soft, almost mushy. This not only makes them sweeter but also cuts down on the cooking time later, saving you some effort.
3. Get that smooth texture: An immersion blender is your best friend here. It makes it super easy to get that silky-smooth texture in your soup. If you don’t have one, a regular blender works too—just be careful when transferring the hot soup. Blend it until it’s nice and creamy, and you’ll be in soup heaven.
4. Don’t skip the seasoning: A little salt and pepper can go a long way, so don’t hold back. If you want a bit of heat, toss in a pinch of cayenne pepper or drizzle in some maple syrup if you’d like a touch of sweetness. This way, all the flavors really come together, making your soup the go-to dish for those chilly days.

Storage

Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3-5 days.
Freezing: If you wish to store the recipe longer, freeze the soup in freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container to accommodate the expansion as it freezes. For the best flavor, aim to consume the frozen pumpkin soup within 3 months.
Reheating: I'm a big fan of reheating-friendly recipes. When you’re ready to enjoy the soup, reheat it on the stovetop over medium heat or in the microwave until it’s warmed through. If frozen, thaw it in the fridge overnight before reheating, and consider adding a splash of water or coconut milk if it thickens too much.