Pumpkin Jalapeño Soup

November 7, 2014
We are loving this soup! And don't worry it's not as spicy as it sounds, my two year-old even enjoyed her bowl of soup!
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Sugar Free
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Ingredients

  • 6 cups pumpkin puree
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 jalapeños, chopped
  • 2 large cloves garlic
  • 4-6 cups chicken broth, adjust to preferred consistency
  • 1-2 tablespoons oil/fat of choice
  • Sea salt to taste
  • Toasted pumpkin seeds (optional)
  • Fresh parsley for garnish (optional)

Steps

  • Preheat oven to 350ºF
  • Toss bell pepper, onion, jalapeños and garlic cloves in oil/fat and roast for 30-40 minutes or until tender
  • Blend roasted vegetables and pumpkin puree with chicken broth until smooth 
  • Warm soup in large pot on low-medium heat

Toasted Pumpkin Seeds

Ingredients

  • Fresh pumpkin seeds
  • Sea salt (optional)

Steps

  • Preheat oven to 350ºF
  • Separate seeds from any attached pumpkin meat and rinse
  • Spread seeds evenly on cookie sheet and lightly sprinkle with sea salt
  • Bake for 20-25 minutes, or until golden

Puréed Pumpkin from Scratch

Makes 9 cups

Ingredients

  • 9 pound carving pumpkin, this will give you some leftovers for other goodies!

Steps

  • Preheat oven to 400ºF
  • Cut pumpkin in half (horizontally), scoop out the seeds and remove the stem
  • Place pumpkin halves cut-side down on cookie sheet
  • Bake 30-40 minutes or until tender
Serve warm with toasted pumpkin seeds and parsley for garnish, enjoy!

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