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Fresh Roasted Pumpkin Soup, Paleo Friendly and Recipe for Pumpkin Puree

Spicy chipotle pumpkin soup with apple cranberry garnish.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

Pumpkin Puree

  • 1 three pound sugar pumpkin also called pumpkin pie pumpkin

Pumpkin Soup

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 carrot diced
  • salt
  • pepper
  • 1 tablespoon chipotle peppers in adobe sauce for heat, use more if you want Save some of the sauce for garnish.
  • 1 cup chicken broth or vegetable broth
  • 1 cup heavy cream or unsweetened coconut milk

Garnish

  • 1/2 small apple peeled diced
  • 2 tablespoons cranberry sauce with whole berries or another fruit preserve (see note)!!!
  • Toasted pumpkin seeds
  • 1 teaspoon olive oil or melted butter
  • 1 tablespoon brown sugar
  • dash cayenne pepper

Instructions

Pumpkin Puree

  • Cut pumpkin top off. Cut in half. Roast at 350 face side down until softened, 30-40 minutes.
  • Cool, Scoop out the seeds. Set aside to roast.
  • Scoop out pumpkin and make puree by placing in Vitamix. You may need to add a little water.

Pumpkin Soup

  • Saute celery onion and carrot in butter until softened low heat.
  • Add veggies to Vitamix with pumpkin puree and 1 cup chicken broth (or vegetable broth)to make sure all veggies are fully pureed. Add chipotle peppers. Add in
  • Add in heavy cream or coconut milk. Stir until fully incorporated.
  • Reheat in sauce pan on low.

Garnish

  • Mix cranberry sauce with some of the spiced adobe sauce (I used Southern Flavor Chipotle Cranberry Sauce)
  • Add garnish to each bowl of soup. Swirl in adobe sauce and add apple cranberry garnish.

Notes

You can sub coconut milk for the cream for a paleo option. You can sub vegetable broth or water for the chicken broth.