Pumpkin Soup

Fall is BY FAR my favorite time of the year.  There is just something so romantic + beautiful about the cool crisp nights + the colors, makes me want to curl up in a cozy sweater with a warm bowl of soup!

I returned to CO to find our backyard looking like this!  HOW BEAUTIFUL?!?!

Fall is in the air

And then our sweet neighbor gave me this lovely little pumpkin from her garden + thus came the inspiration to whip up some pumpkin soup.


This soup is packed with tons of veggies + awesome warm fall flavor.  ENJOY!

Veggies for pumpkin soup


Pumpkin Soup



  • 1 small pumpkin
  • 1½ tablespoon olive oil
  • 1 sweet onion, diced
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ¾ teaspoon fresh grated ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups low-sodium vegetable broth
  • 2 tablespoons good quality maple syrup
  • Salt + pepper to taste


  • Preheat the oven to 400 degrees
  • Cut the pumpkin in half and remove seeds
  • Place the pumpkin, skin side up, on a foil lined baking sheet + bake for 1 hour
  • Prepare all veggies
  • Heat the olive oil over medium high heat and sauté  the carrots, celery and onion for about 5 minutes (until onion is translucent)
  • Add the cinnamon, nutmeg and ginger
  • Remove the pumpkin from the oven and scoop pumpkin from its skin and add to veggies
  • Add vegetable broth, maple syrup, salt + pepper and bring to a boil
  • Cover and simmer for about 20 – 30 minutes
  • Blend with an immersion blender



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