Pumpkin Soup

Pumpkin Soup

Pumpkin soup


  • 2sugar pumpkins
  • 1tbsp. olive oil
  • 2medium shallots
  • 3cloves garlic
  • 2c. vegetable broth
  • 1c. canned light coconut milk
  • 2tbsp. maple syrup
  • ¼tsp. sea salt
  • ¼tsp. black pepper
  • ¼tsp. Ground Saigon Cinnamon
  • ¼tsp. Ground Nutmeg

Optional toppings:

  • Pepitas
  • Sour cream
  • Whole nutmeg


  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the tops of the sugar pumpkins and halve them. Use a spoon to scrape out all of the seeds and strings.
  3. Brush the inside with oil and place face down on the baking sheet. Bake for 40-45 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkin aside.
  4. To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
  5. Add remaining ingredients, including the pumpkin flesh, and bring to a simmer.
  6. Transfer soup mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pot.
  7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
  8. Once plated in a bowl, drizzle sour cream and top with pepitas and grated whole nutmeg.