Nothing quite says welcome to fall than a great bowl of pumpkin soup. I love the flavor combinations in this recipe. This soup was just the right flavor, highlighted by our Winter spice blend. I chose to combine the coconut milk, apple juice, and vegetable broth in equal portions so that the spice flavor was clean and not muddled with the heaviness of the coconut milk. I added cannellini beans for the protein and to help thicken the soup. I finished it with a swirl of acetaia oddolini honey balsamic and a few Fennel and Fire Pink & Pink twists. I hope you enjoy this welcome to fall as much as I do.
Winter Pumpkin Soup
Tay Stratton, Owner of Fennel and Fire
4
25 minutes
70 minutes
Fall
Nothing says fall quite like a cozy bowl of homemade pumpkin soup. This rich and velvety recipe blends roasted pumpkin and acorn squash with the warm spices of our Fennel and Fire Winter Seasoning for a comforting, flavorful fall favorite. The balance ofcoconut milk, apple juice, and vegetable broth keeps the texture creamy without feeling heavy, while cannellini beans add natural protein and body. Finished with a drizzle of Acetaia Oddolini honey balsamic and a twist of Pink & Pink seasoning or our Fire Salt, this pumpkin soup is the perfect way to welcome cooler days and savor the flavors of the season.
Ingredients
- One small pumpkin
- Two acorn squash
- 1 Tbsp grapeseed oil
- Two large carrots peeled & diced
- One large onion diced
- 3 tsp Fennel and Fire Winter seasoning
- 1/2 can of cannellini beans (14 oz)
- 1 cup apple juice
- 1 cup unsweetened coconut milk
- 1 cup vegetable broth
- Fennel and Fire Fire Salt
Directions
- Step 1. Preheat oven to 400°F.
- Step 2. Cut pumpkin and squash into halves or quarters. Place flesh side up on a baking sheet, brush with grapeseed oil, and season lightly with salt and pepper. Roast for 35 minutes or until tender. Cover with foil if browning too much. Cool slightly.
- Step 3. While roasting, sauté onion, carrots, and 2 tsp Fennel and Fire Winter Seasoning in a bit of oil for 10 minutes, until tender and fragrant. Add cannellini beans for the last 1–2 minutes. Remove from heat and cool for 5–10 minutes.
- Step 4. Scoop out the cooked squash and pumpkin flesh (discard the rind). Add to a food processor with the sautéed vegetables, apple juice, coconut milk, and vegetable broth. Purée until smooth.
- Step 5. Pour into a stockpot and stir in the remaining 1 tsp Winter Seasoning. Bring to a boil, then reduce heat to medium-low and simmer for 20–30 minutes. Remove from heat.
- Step 6. Cool and refrigerate overnight to let the flavors meld.
To Serve: Reheat gently on the stovetop or in the microwave. Spoon into bowls,
