It’s finally time to wrap up summer meals and prepare for cozy fall dishes. In my world, that means all-things-pumpkin!
Soups are our fall staple due to their easy prep and long-lasting freezing qualities. This weekend we decided to change out our tried and true butternut Butternut Squash recipe with one that is equally delicious, fall-festive, and healthy– Creamy Pumpkin Soup.
This soup is jam-packed with healthy ingredients such as veggies, extra virgin olive oil, ginger, and more. It’s a recipe that’s definitely worth the taste test for a yummy fall dinner!
- 4 cups pumpkin, peeled, seeded, and chopped
- 1 cup red pepper, seeded and chopped
- 1 cup zucchini, chopped
- 1 cup yellow onions, chopped
- 1⁄2 cup celery with stem, chopped
- 6 to 7 tablespoons Extra Virgin Olive Oil
- 1⁄2 cup toasted pumpkin seeds
- 1 cup crumbled goat cheese (or hard cheese)
- 2 teaspoons fresh grated ginger
- Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.