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White bowl with pumpkin soup topped with fresh parsley and spiced pepitas.

Pumpkin Soup with Spiced Pepitas

Filling root vegetables, creamy coconut milk and a medley of warming winter spices make for one delicious bowl of pumpkin soup.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Katie Stewart

Ingredients

For the soup:

  • 2 cups pumpkin puree roasted or canned
  • 2 cups broth of choice I used bone broth
  • 1 medium sweet potato peeled and diced
  • 3 shallots sliced
  • 3 cloves garlic minced
  • 1 ” ginger knob minced
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1 tbsp maple syrup
  • 1/4 cup full fat coconut milk
  • Sea salt to taste
  • Avocado oil for sauting

For the spiced pepitas:

  • 1 cup pepitas
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1/2 smoked paprika
  • 1/2 tsp garlic powder

Instructions

  • Preheat oven to 350F for the spiced pepitas.
  • In a medium-sized pot, warm avocado oil.
  • Add shallots to the pot and saute until translucent (about 5 minutes)
  • Add garlic and cook until fragrant (about 2 minutes).
  • Add pumpkin puree, sweet potato, broth, and spices to the onion/garlic mixture.
  • Bring to a boil, reduce heat and simmer for 15 minutes.
  • In the meantime, add all the ingredients for the spiced pepitas to a small bowl. Mix until pepitas are well coated.
  • Spread coated pepitas on a lined baking sheet and place in the oven for 10 minutes (or until toasted). When done, remove from oven and set aside.
  • When the soup is done simmering, remove from heat and stir in coconut milk, maple syrup and desired amount of salt.
  • To blend, use either an immersion blender or transfer soup to a regular blender. Mix until well combined.
  • Pour into bowls and top with spiced pepitas. Served immediately.