Pumpkin Soup from Scratch not a Can

November 12, 2015

Pumpkin soup embodies the essence of fall.  This insanely easy soup is made completely from scratch including the pumpkin.  While it may be easier to open a can of pumpkin puree there is something refreshing about roasting the vegetable and pureeing the mixture yourself.  In my opinion, the flavor is more subtly complex from the caramelization that happens during the roasting process.  This recipe showcases the pumpkin without adding any "frills." By that I mean, there aren't any herbs or spices competing with the mild pumpkin flavor.  Pumpkin soup makes for a great light meal or the perfect starter course to your Thanksgiving meal.

Pumpkin Soup


2.2 pounds Pumpkin
2 Tablespoons Olive Oil
1 Yellow Onion, Chopped
3 Cloves Garlic, Finely Minced
1 Tablespoon Ground Coriander Seeds
3 Cups Vegetable Stock
Kosher Salt and Freshly Ground Black Pepper, to taste 

For full recipe instructions, watch the video below.

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