If you’ve been around here for any amount of time, then you probably know by now that my favorite season is pumpkin-everything… Yes, I’m one of those people. And I’m not even ashamed .
I love this season, and all of the fun activities and memories that it brings. Plus, I may love the cooler weather the most. Because seriously, who wants to melt when they go outside?
But pumpkin-everything season doesn’t have to be unhealthy treats! Pumpkin is a vegetable, and can be used in many different recipes, and not just sweets or coffee. For example, this recipe for roasted pumpkin soup is seasonal, healthy, and easy!
I’m a firm believer in soups. They are one of the healthiest and most complete meals you can make. Take some lean protein, cook it up with some organic veggies, and add in some gut-healing bone broth and you have a wonderful, nourishing meal!
But most of all, one of the easiest things you can do to make sure the soup you’re making is delectable is to add roasted vegetables. Roasted veggies can take even the most bland soup and kick it up a notch with rich flavor.
I am in love with this roasted pumpkin soup recipe. It’s bold and savory, and the flavors go so amazingly together. If you like to have a little spice in your meals, then adding a teaspoon of cayenne can be really delicious too! But I usually pass on that because the kiddos won’t eat it.
Roasted Pumpkin Soup
Roasted Pumpkin Soup
- 3-4 small pumpkins cubed or sliced
- 1 onion diced
- 1 quarts of bone broth or veggie broth for vegan
- 1 quarts of water
- 1/2 cup olive oil
- 2 garlic cloves diced
- Salt & Pepper
- Preheat oven to 425. Spray a baking sheet with olive oil. Put 1/4 cup of olive oil in a large ziploc bag, and add the pumpkin, salt & pepper. Shake it up to coat everything evenly, and spread the pumpkin on the baking sheet. Roast pumpkin in the oven for 20-30 minutes.
- Sautee the onion & garlic in 1/4 cup of olive oil until it's translucent. Add the bone broth and water, and let it simmer.
- Once the pumpkin has been roasted, add it to the broth and onions, and simmer for 20 minutes. Finish with an immersion blender, and enjoy!
Just like that! Y’all, this soup is delicious. And it’s pumpkin. And it’s totally a feel-good, warm you to your bones, savory and delicious autumn meal.
What’s your favorite healthy, non-sweet, real food pumpkin recipe to make when the weather gets cold?