So nothing says fall more than the enchanting aroma of Pumpkin Soup as it fills your home!

Tonight I was slightly unprepared so I cooked the soup in a pot, however every other time I have just thrown everything in the crock pot and let it cook slowly and beautifull all day long.

This recipe, like most of them, is fairly up to your own interpretation, but here we go anyway:


ONE whole small sugar pie pumpkin, OR 3-4 cups puree’d pumpkin

1/2 Cup sliced red onion

3 – 4 cloves garlic depending on taste

1/2 Cup zucchini

1/2 Cup yellow squash

1/2 Cup mushrooms

1/2 Cup butternut squash

1 Cup fresh parsley

1 Cup carrots

1/2 Cup celery

celery seed, pepper, salt, ginger, thyme, nutmeg and curry…. I started with a dash of each and then added here and there of some of my favorites. Tonight’s favorite was curry.

1 carton Almond Milk/Coconut milk

1 carton Vegetable Broth

So first I cut the pumpkin in half, scooped out the seeds and placed it face down on a cookie sheet in the oven. I baked them until I could put a fork in them and have it be soft and tender…. about 30minutes at 375 degrees, but it will vary depending on the size of your pumpkin.


While the pumpkin is roasting, throw all your other veggies in the pot (or crock pot) with the vegetable broth.  Because I was using a pot I boiled the broth until the vegetables were tender and could be thrown in a food processor or blender to then become a steaming puree.  Then once I pour the puree back into the pot I add the spices and stir simmering the soup on low now.

When the pumpkin is done I also throw the cooked pumpkin (without the skin) in the food processor/blender and add the almond milk/coconut milk to make a second puree. once finished I add this to the ‘soup’ in the pot, stir it together and taste.  I  added some more pepper, a little salt and some extra ginger at this point because it was a little bland, but its all up to your taste buds from here on out.

I simmered the two mixtures together in the pot for another 30 minutes, stirring frequently.

Then when served into bowls I sprinkled roasted pumpkin seeds and crutons on top and enjoyed. I also set out cranberries and the rest of the almond milk/coconut milk to add to the bowl of soup if you so desired.

Oh and if you are like me and forgot to buy a loaf of french bread from the store, you can use the recipe I used online to make some quick french bread…

However, Instead of using water and egg whites to brush on top I used salt water and a little melted non dairy butter… for our non-dairy eating friend. 🙂

I love when it comes out looking perfect!

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