Roasted Pumpkin Soup
I’m willing to accept my disease and the dietary changes needed to keep it under control, but I’m not ready to give up the foods I love and the years of memories that go with them.
Every year, my mom would have a Halloween party before trick-or-treating. She would serve my Grandmother’s Pumpkin Soup with Ham, Cheeseburgers, spiced cider, and powdered sugar donuts for dessert. A slightly odd combination, but the flavors are accompanied by so many memories!
My mom’s version, while SO delicious, used canned pumpkin, heavy cream, and flour. This is my interpretation of the old recipe. It is Paleo and SCD friendly, and is even vegan! I added a trio of spices, crisp prosciutto, and fried sage leaves on top to dress up the flavors.
I took it to our neighborhood Halloween party this year, and it was a hit! I will definitely be making it again for Thanksgiving.
| Ingredients (makes about 6 cups)
2-1/2 tablespoons extra virgin olive oil (divided) |
Directions
Preheat oven to 400 degrees.
Cut the pumpkin in half, and remove the seeds and stringy pulp.
Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then place them cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 tablespoon of olive oil.
Place in the oven and roast for 45 min – 1 hour, until soft. Remove the pumpkin and set aside to cool enough for handling.
Place the carrots, onions, and garlic on the same tray and roast for 15 minutes.
In the meantime, heat 1-1/2 tablespoons olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add the broth, maple syrup, and all of the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf.
Working in batches, puree the soup in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. I speak from past experiences!
Return all of the soup to the pot, then add 1-1/2 teaspoon kosher salt and 1/8 teaspoon white pepper. Stir in the almond and coconut milk, then set the heat to low and keep the soup warm while you fry the prosciutto and sage.
Heat 1/4 cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
I served the soup in small shot glasses as an appetizer garnished with prosciutto and sage.
Enjoy!
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Sounds delicious! Soup season’s definitely on. I’ll try yours. Cute presentation too, of course it was a hit!
Love the presentation and the recipe sounds good. I will try it. Grandma
It looks delicious! I love the color the pumpkin gives it.
I’ll make cashew butter or a huge delicious breakfast fruit smoothie!
This looks amazing! I was wondering if there is anything I can substitute for the prosciutto. I can’t have any pig meat!
I’ve always used some sort of pork so I’m not sure. You could probably just omit it rather than trying to sub or possibly try a salty sage sausage of some sort (chicken or turkey)
Thank you! I will try it!
For the pumpkin soup, could you use chicken broth for the veggie broth? I hate to say, I don’t know how to make veggie broth.
I absolutely loved this soup! I used a buttercup pumpkin which is by far the TASTIEST variety I have ever had. It made a delicious soup (used homemade broth as well) and instead of the prosciutto I added a cajun adouillle sausage. I also subbed leeks for the onions since I had a lot in my fridge. Looking forward to my lunches all week long!
This looks amazing. It is 10pm and my mouth is watering. I will be shopping tomorrow so I can pick up the ingredients and make it for this week. Can’t wait to try it! Thank you as always for creating such amazing works of art!