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What’s this about soup season? We don’t know about you, but we’re making homemade soups all year long. Spiceologist and Chef Lynette busts out the big pot and all the seasonal veggies to make a Pumpkin Soup from scratch using Spiceology Pumpkin Spice.
Our High/Low Recipe Series features low effort no-recipe recipes (aka you just shake that stuff in) and a high effort recipes if you’re looking for more of a challenge. Full recipe below.
- 1 pound Fresh Pumpkin, peeled, de-seeded, and cubed
- 1 each Carrot, peeled and diced
- 1 each Yellow Onion, diced
- 1 each Celery, diced
- 3 each Garlic Cloves, peeled
- 2 tablespoons Olive Oil
- 1 tablespoon Kosher Salt
- 2 cups Chicken or Vegetable Stock
- 1 1/2 teaspoon Fresh squeezed lemon juice (can sub orange juice or apple cider vinegar)
- 1 teaspoon Spiceology Pumpkin Spice
- 1/2 cup Heavy Cream or Coconut Milk
- 1/4 teaspoon Spiceology Ground Sage
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Spiceology Ground Black Pepper
- Pre-heat your oven to 400 degrees F.
- Toss together the pumpkin, carrot, onion, celery, garlic cloves, olive oil, and salt on a baking sheet. Place in pre-heated oven and roast, stirring occasionally, until softened (about 30 minutes)
- Place cooked vegetables into blender canister, add the stock, lemon juice, and Spiceology Pumpkin Spice and blend until smooth (water can be substituted in a pinch)
- Pour puree into a medium pot add the heavy cream or coconut milk, sage, syrup, and pepper and bring to a boil over medium-high heat, stirring frequently.
- Taste for seasoning, adding more salt, pepper, syrup, or acid as needed.
- Serve hot (serving suggestions below)
- Serving suggestions: top hot soup with creme fraiche, a drizzle of olive oil, and/or a sprinkle of cayenne pepper alongside crusty fresh bread.