Saturday, October 1, 2011

Pumpkin Spiced Soup

Say hello to Fall with this elegant, yet simple dish!
Complexity Level:  Easy

Pumpking were meant for more than carving. And if you think you need that canned orange pumpkin puree to cook with, you have been mislead my friend.
Pumpkin Spiced Soup
What You Need:
Small Pumpkins (1 for each guest)
1 lb. Pureed Pumpkin*
1 Onion, chopped
1 cup chopped Celery
3 cloves Garlic, minced
1 tsp Oil (or butter)
1 13.5 oz. can Light Coconut Milk
2 cups Vegetable Stock
1/4 cup Sugar
1 tspCinnamon
1 tsp Ground Sage
Black Pepper

Pumpkin Puree:
Pumpkin puree can be bought in can. Or you can cut up a fresh pumpkin, boil or roast (yum) or even grill the "meat" of it, then puree it and freeze it into portions. This is what I do every year when pumpkins are in season. I just can't help myself - I love pumpkin everything!

To start, sautee the onion, celery, and garlic in a medium sauce pan, about 3 minutes.  Add the vegetable stock and simmer to soften the vegetables.  Blend to puree the onion and celery.  Next, add the coconut milk, pumpkin puree, and spices.  Salt and Pepper to taste.

Heat until simmerg, lower and whisk in the  Serve in the hollowed pumpkins.  Excellent with walnut blue cheese crostini as a side crunch!

Note:  As a vegan/strict vegetarian, I prepare many dishes without animal products.  However as a chef, I Have also prepared many with animal products.  This recipe is delicious with a substitution of heavy cream for the coconut milk, butter for oil, and chicken stock for the stock.  Either way, happy eats!

Pictured with Walnut Gorgonzola Crostinis


  1. Great recipe. I like that you served the soup in the hollowed pumpkins.

  2. Thank you! It was a huge hit in my house too, and the pumpkins kept it warm and festive. Thanks for the comment ;)

  3. It looks incredibly delicious. :-) Thank you for the recipe.

  4. Let me know how it is if you make it! I had like 3 bowls I just couldn't stop! THanks for sharing ;)


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