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  • Writer's pictureJennifer Kay

Yum! WINTER SOUP REPAIR February 21st, 2023

Week #4: Comforting Pumpkin Soup

What could be better than visiting with a friend you love? When they spontaneously invite you to stay for lunch and THIS pumpkin soup is on the menu! Thank you to lovely Laura for sharing this cozy Comforting Pumpkin Soup recipe!

You will need a REALLY big pot, a stick blender and the following ingredients. I'm not kidding about the REALLY big pot. When I use my standard big pot it nearly overflows once you try to blend it and then add the coconut milk. For photos I will show only one pot even though I chose to divide the recipe among two pots. You could also choose to half the recipe, but once you try it you'll be happy for the larger amount. It also freezes beautifully!

  • olive oil to drizzle on cooking sheet

  • 1 large (or 2 smaller) cooked and peeled butternut squash

  • 2 Litres vegetable stock (not shown in photo)

  • 6 C cooked or canned pumpkin

  • 6 apples, peeled and diced

  • 1/4 C maple syrup

  • 2 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp salt

  • 2 cans coconut milk

1) Drizzle olive oil on cooking sheet. Cut butternut squash lengthwise, remove seeds, and roast on cooking sheet in oven at 350 degrees for 30-40 mins.

2) Let cool a bit then scoop squash away from the peel and into pot with stock, pumpkin, apples, maple syrup, and seasonings. DO NOT add coconut milk until the last step (see below). Let boil for 30 minutes.

3) Let it cool a bit, then puree with a stick blender (or transfer to a processor when cooled). Stir in coconut milk and serve.

Vegan, gluten-free, let me know what you think of this deliciously hearty recipe. Enjoy!

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