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we did a dance for snow, and now that it’s here to stay, we’ll do anything to warm up. this pumpkin soup is sure to do the trick. whip it up in a jiff post-hike, ski or weekend clean session and freeze the leftovers for a weeknight when you’re too beat to cook.
The soup uses red kuri and Delicata squash to add a nutty and sweet edge to the pumpkin. Be patient and make sure you thoroughly carmelize the onions – it will pay off.
› red kuri Squash – peeled, seeded, and cut into ½ inch chunks
› Delicata Squash – 2 peeled, seeded and cut into ½ inch chunks
› Garlic – 3 whole cloves
› Olive Oil
› Salt and Pepper
› Onion – 1 large or 2 small, diced
› Cinnamon – ½ tsp.
› Nutmeg – ½ tsp.
› Bay Leaf
› Pumpkin Puree – 15 oz. can
› Orange Juice (or acid of choice) – ¼ cup
› Vegetable Stock (or other stock of choice) – 6 cups
› Coconut Milk – 1 can
› Almond (or Cashew) Milk – plain and unsweetened – 1 cup
- In a single layer, place cubed squash in roasting pan and coat with olive oil, salt and pepper. Roast in oven at 400°F , flipping every 15 minutes, until cooked through – about 40 minutes total.
- When there is approximately 10 minutes remaining, toss in whole garlic cloves.
- While squash is roasting, heat a few tablespoons of OO over medium-low in a large pan. When hot, add onions and a pinch of salt. Slowly cook until caramelized – at least 20 minutes.
- When onions are deep, golden brown, add cinnamon, nutmeg and teaspoon of pepper. Coat onions and cook until aromatic. Add pumpkin, bay leaf, squash and garlic. Allow to cook for 5 minutes, stirring occasionally. To deglaze the pan, add acid of choice scrape bottom of pan.
- Once all of the acid has evaporated, add stock. Heat to boil, then return to lower heat to simmer for at least 15 minutes. Add coconut milk and Almond milk.
- Take off heat and allow to cool slightly. Puree in blender for at least 30 seconds. Adjust salt and pepper to taste.
Post your comments and questions below – our food scientist, lauren, will get right back to you!