Simple Pumpkin Soup


2 1/4 cups Kabocha, Buttercup or Sugar Pumpkin puree
2 shallot bulbs, diced
3 cloves garlic, minced
2 cups stock (I use homemade chicken)
1 cup milk (whole goat or cow milk; can also use light coconut milk)
2 Tbsp maple syrup (or honey)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg, cardamom
2 dashes cayenne pepper

Garlic Kale Pumpkin Seed Garnish (optional)

1-2 cups roughly chopped kale
1 large garlic clove, minced
2 Tbsp raw pumpkin seeds (I buy sprouted with sea salt)
1 Tbsp olive oil
pinch salt (none if you use salted pumpkin seeds)


To a large saucepan over medium heat add 1 Tbsp olive oil and shallot. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat a notch and add the soup garlic and cook for 1 minute.

Add all remaining soup ingredients, and bring to a simmer.

Transfer soup mixture to a blender or use an emulsion blender to puree the soup. Pour mixture back into pot.

Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Pumpkin Seed Garnish.

For the garnish: In a small skillet over medium heat, dry toast pumpkin seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.

Reduce heat to low, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and turn up heat to med-low and toss, then add a pinch of salt (only if needed) and cover to steam. Cook for another few minutes until kale is wilted and then add pumpkin seeds back in. Toss to coat and set aside for garnishing.

Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.

Note: if you run out of topping before you run out of soup and you’re too busy to make more, just use salted pumpkin seeds and chives or scallions –  also delicious!

Honey is my first choice sweetener, but IMO, maple syrup tastes best in this recipe.  I use high quality organic Grade B.

Recipe adapted from  Minimalist Baker by Susan Bates


Posted on

December 8, 2015