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Do you want the best creamy and roasted Pumpkin soup ever? this is the best recipe for Pumpkin soup that you will find. Pumpkin soup is usually related to the Halloween season. However, you can do it anytime and any day. It is a super house of vitamins.

Many restaurants are making the Pumpkin soup and definitely, you feel it is a hassle to make or long cooking time. This recipe is the best with its amazing and simple way to make it. You can do it at home for a warm morning soup in this weather full of energy especially with the coming of the Halloween season. 

Pumpkin Soup Recipe

INGREDIENTS

·         4 tablespoons olive oil, divided

·         One 4-pound sugar pie pumpkin

·         1 large yellow onion, chopped

·         4 large or 6 medium garlic cloves, pressed or minced

·         ½ teaspoon sea salt

·         ½ teaspoon ground cinnamon

·         ½ teaspoon ground nutmeg

·         ⅛ teaspoon cloves

·         Tiny dash of cayenne pepper (optional, if you like spice)

·         Freshly ground black pepper

·         4 cups (32 ounces) vegetable broth

·         ½ cup full fat coconut milk or heavy cream

·         2 tablespoons maple syrup or honey

·         ¼ cup pepitas (green pumpkin seeds)

INSTRUCTIONS

1.    Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).

2.    Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.

3.    Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.

4.    Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.

5.    While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.

6.    Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.

7.    Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).

8.    Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Benefits of Pumpkin soup

Pumpkins and pumpkin soups are a powerhouse of vitamins and nutrients.

It is rich in vitamin A that helps in improving eyes. It is low calorie so has great weight loss benefits while keeping you full longer.

Many people think of pumpkins as little more than a Halloween decoration or a pie filling, or something to make a face at when asked to eat.  However, it may be time to rethink this plump, nutritious orange vegetable from the squash family.

For decades, we have been advised different soups like chicken soup for flu and pumpkin soup for diarrhea. Do you know why?

That is because soups are a powerhouse of all kinds of vitamins, minerals, proteins, and various nutrients that promote weight loss, better gut health, and a good boost of micro-nutrients.

Check this article for more info " 5 Awesome Health Benefits of Pumpkin Soup for a healthy you". 

Health benefits of pumpkin

1. Pumpkins are powerhouses of fiber.
2. Greatly help in regulating blood pressure.
3. Reduce the risk of cancer.
4. Help in combating diabetes.
5. Give way to a healthy immune system.

Also, Check this amazing healthy recipe " Asparagus in 3 amazing Breakfast recipes". 

 Have a wonderful Morning :)