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Pumpkin Soup

The perfect winter soup, warming and full of flavor.

Course Main Course, Soup
Keyword Gluten-Free, Vegetarian

Ingredients

  • 5 Cups Winter Squash pureed
  • 2 Quarts Broth Vegetable or Poultry
  • 1 Medium Onion chopped
  • 1 tsp Salt
  • 2 Poblano Peppers roasted
  • 1 tsp Cinnamon
  • 1.5 TBS Curry Powder
  • 1 Can Unsweetened Whole Coconut Milk
  • .25 tsp Liquid Smoke a little goes a long way

Instructions

  1. Preheat oven to 375°

  2. Chop the squash in uniform four-inch pieces, place cut squash on a lined cookie sheet and roast in the oven for 40 minutes or until squash is soft.

  3. To roast the poblano peppers I use the grill. You want the peppers to be soft with a slight char on them. Alternately you can roast them with the squash in the oven.

  4. Remove squash from the oven or grill and let cool.

  5. Peel roasted squash, and all the ingredients EXCEPT the coconut milk and puree with an immersion blender until smooth. 

  6. Continue heating until it's at a slow simmer.

  7. After the squash has reached a simmer add a can of unsweetened coconut milk, stir well and bring back to a simmer.

  8. Serve immediately with your choice of toppings, I enjoy chopped green onions, pumpkin seeds (pepitas), and cilantro.

Pressure Canning Pumpkin Soup

  1. This is a thick low acid soup and the only safe way to preserve it is by freezing or pressure canning.

  2. When pressure canning leave out the coconut milk and instead add 1+cup of broth to reach the desired consistancy. The coconut milk can be added when you heat the soup up after opening.

  3. For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canner's instructions. My Presto required 12 lb of pressure for 25 minutes for pint jars.