There is just something so comforting about some warm, homemade pumpkin soup. Making pumpkin soup is kind of like a right of passage going from summer to fall. I’m sitting here wondering if Utah forgot about fall this year. The leaves are changing, but it went from 85-degree weather to 40-50 degree weather virtually overnight!
Seems like the perfect time to stay inside, snuggle up by the fire and make some homemade pumpkin soup. You might have to venture to the store for a couple of things if you didn’t grow your own sugar pumpkins.
Ingredients for Homemade Pumpkin Soup:
- 1 3-4 lb Sugar Pumpkin (I got the biggest one I could see, they were all small)
- 3 Tablespoons Olive Oil Divided
- 1 Large Onion
- 2 Tablespoons Minced Garlic
- Sea Salt To Taste
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Cinnamon Powder
- 1/2 Teaspoon Nutmeg
- 1/8 Teaspoon Cloves
- 4 Cups Vegetable Broth
- 1/2 Cup Coconut Cream (or substitute heavy cream)
- 1-2 Tablespoons Maple Syrup
- 1 Drop Black Pepper, Cinnamon, and Clove Essential Oils
- (alternately, you can substitute canned pumpkin for the fresh pumpkin)
How To Make Fresh Pumpkin Soup With Essential Oils
First, whether you grew your pumpkin yourself, or grabbed one at the store you are going to want to give it a good washing. There is usually lots of dirt on pumpkins. Then, after it’s washed, on a cutting board, cut your pumpkin carefully in half with a good sharp knife. I like to scrape out all the stringy flesh and pumpkin seeds and put in a bowl. Set aside to make some roasted pumpkin seeds.
After you’ve set aside your pumpkin seeds to wash, cut your pumpkin halves in half again so you now have quarter pieces. Grab a baking sheet and drizzle part of the olive oil to the top of the pumpkin and sprinkle with a little salt and pepper. Put flesh side down onto the baking sheet.
Bake at 350 degrees to 30-40 minutes. The pumpkin should be tender when it’s done (actually the skin should easily peel off too).
In a large stock pot, add the remaining oil, diced onions, and garlic. Cooke the onions and garlic on medium heat until clear. Peel the skin off of the pumpkin while your onions and garlic are cooking (careful, this can be quite hot). When the onions are clear, go ahead and add the pumpkin and vegetable stock to the pot. When you add the pumpkin to the pot you can chop it up on a cutting board first or just dump it in your pot. If you just dump it in the pot, just use your wooden spoon to break it up into smaller pieces. Add spices and allow to simmer for 15-20 while stirring.
Next, I like to blend up the soup. Use either an immersion blender or using your stand blender. I like to use my Vitamix, so I take the soup out in portions and blend it up. Once it’s all blended I like to put the soup back into the pot and add my cream. I do this part last to adjust how thick or thin my soup is. You can do it to your liking. You can put in just part of the cream and see how thick or thin it is. Once you have the soup consistency that you want, it is time to add the essential oils. Just add 1 drop of black pepper, cinnamon, and clove to start with. Mix it up and taste your soup. If you want to add more drops after you’ve tasted it that’s fine!
Once you serve up your bowls of delicious pumpkin soup, you can garnish it with the pumpkin seeds you made too (you can be making the roasted pumpkin seeds while you make your soup).
Remember when consuming essential oils that you know the source. It is also a good idea to consult with a naturopathic doctor or a certified aromatherapist before ever consuming essential oils. The use of taking essential oils internally should be done with purpose.