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?!?!
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!
- 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