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Pumpkin Soup with Roasted Seeds

Posted Oct 30 2013 9:36pm

Pumpkin Soup with Roasted Seeds
When I was a little girl we carved a pumpkin every single year. And when I say “we”, I mean that my brother and I threw pumpkin goop at each other, picked our designs and then watched my dad get to work while my mom fried up the seeds.
This year, for the first time, I carved my own pumpkin. And when I say “I”, I kind of mean that I put my poor boyfriend to work with the knife after I had picked out the design. To be fair, though, I helped clean the thing, and then got to work in the kitchen to whip up some crunchy roasted pumpkin seeds!
Minus the overly-enthusiastic stab I plunged into our pumpkin before he took the knife away, our pumpkin was a hilarious success. I adore the minions from Despicable Me — don’t you?
Pumpkin Carnage Minion Pumpkin
If you messed up your first pumpkin (it happens, I get it) don’t worry: cut the flesh away from the rind and cube it, then roast the cubes to make this scrumptious soup. It’s worth buying pumpkins for year round! If you don’t have a pumpkin handy, butternut squash would be great.

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Pumpkin Soup with Roasted Seeds


Pumpkin Soup Bubble
This silky soup tastes like fall in a bowl! It’s a yummy way to prepare fall squash, and to use the seeds from your Halloween pumpkins ^^


  • 4 cups of cubed pumpkin (butternut squash would work well, too!)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece of fresh ginger (unpeeled), thinly sliced
  • 2 1/2 cups organic low-sodium vegetable (or chicken) broth
  • Pumpkin seeds, walnuts, pecans
  • Soy milk, to garnish
  • Stale bread, toasted, for croutons



  • Preheat oven to 375°.
  • Combine pumpkin, coconut oil, shallots, ginger and salt.
  • Put in a baking dish and bake at 375° for 50 minutes or until tender, stirring occasionally
  • Warm up broth in a big saucepan
  • Add your roasted veggies to the broth
  • Purée with an immersion blender, or in batches in a normal blender
  • Toast nuts over medium heat with a bit of olive oil, stirring constantly, for 5-6 minutes
  • Garnish with a swirl of cream (or soy creamer), croutons and toasted nuts.
      OR, if you’ve just carved yourself a halloween pumpkin:

    • KEEP the pumpkin seeds and wash all the pumpkin goop off
    • Dry them well
    • Toss them in coconut oil and sea salt
    • Roast at 325 for 10 minutes.
    • Take the seeds out, give them a stir, and pop them in again until done (5-10 more minutes)

    Roasted Pumpkin Seeds
    These are good.
    These are so, so good. Please make them.


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