The following recipe for Pam’s Pumpkin Soup is from SurvivalBlog reader Pam C.

Ingredients
  • 2 small sweet pumpkins — 2 pumpkins yield about 2 1/4 cups of pumpkin puree
  • 1 Tbsp olive oil
  • 2 medium shallots, diced — 2 shallots yield ~1/4 cup)
  • 3 cloves garlic, minced — 3 cloves yield ~1 1/2 Tbsp)
  • 2 cups vegetable broth (home-made or store-bought)
  • 1 cup canned light coconut milk
  • 2 Tbsp maple syrup or honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
Directions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Using a sharp knife, cut off the tops of the pumpkins and then halve them.
  4. Use a sharp spoon to scrape out all of the seeds and strings. You can save the seeds for planting or roasting.
  5. Brush the pumpkin flesh with oil and place face down on the baking sheet.
  6. Bake for 45-50 minutes or until a fork easily pierces the skin.
  7. Remove from the oven, let cool for 10 minutes, then peel away the skin and set pumpkin aside.
  8. To a large saucepan over medium heat add olive oil, shallot, and garlic.
  9. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down the heat if it is cooking too quickly.
  10. Add the remaining ingredients, including the pumpkin, and bring to a simmer.
  11. Transfer the soup mixture to a blender or use an immersion blender to puree the soup.
  12. Pour mixture back into your pot.
  13. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
SERVING

This serves 3-to-4 adults.

Optionally, it can be topped with chopped kale.

STORAGE

Leftover soup keeps well in the fridge for up to a few days and in the freezer for up to a month or more.

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