Savory Pumpkin Spice Soup

October 22, 2015

I have never particularly been a pumpkin girl.

I cringe when I see Halloween decor.

I would rather celebrate with cute little dangly black bats, and friendly skulls, than orange pumpkins, and autumn wreaths. Apple picking? Yep. Pumpkin picking? Cringe. 

Please no.

Make it stop.

Dressing up? Always.

Orange sunsets. Yes, please.

Orange pumpkins. Ugh, no.

Pumpkin spices.

Check, yes!

Uncle Kevin’s Pumpkin Pie (back in the day where I knew not an ounce of information about nutrition).

Heck yes!!

But actual legit pumpkin puree?


I am not so sure.

That being said, for those of you that authentically get excited by actual pumpkin, or roasted squash, and their soups… this recipe is written for you. In fact, it is written for a client of mine, in Dallas.

It is light, and creamy, but borders on a marriage between a delicate, just barely sweetened creme brûlée, and a savory bisque. If you are not expecting it to taste like pumpkin pie, you are golden.

Get your pump-kin on.



3 cups cooked Sugar Pie Pumpkin, peeled, seeded, chopped

1 yellow onion, diced

2 cloves garlic, minced

2 tsp Pumpkin Pie spice, plus more to taste and garnish

1/2 cup young thai coconut meat

1/2 cup water (or 1 cup canned coconut cream)

5 tbsp maple syrup, grade B

1 cup water, or to desired consistency

1 tsp sea salt, plus more to taste

1/8 cup chives, chopped, for garnish


Preheat oven to 375 degrees. On a baking tray, lay out pumpkin chunks and lightly sprinkle with sea salt. Bake in oven for 35-45 minutes, or until pumpkin chunks are tender, and just barely browning at the edges.

Heat a medium sauce pan to high heat and add onion and sprinkle lightly with sea salt. Sauté and then cover, reducing heat to medium. Check on onion every 60 seconds, uncovering to sauté, until onions are translucent and browning at the edges.

If using fresh coconut meat, blend 1/2 cup with 1/2 cup water until smooth. Then scoop in hot onion, raw garlic, baked pumpkin and blend, adding addition water, and spices. When seasoned to your liking, serve immediately, garnishing with fresh chives and pumpkin pie spice.


Get yo pump-kin on, yo.

Love pumpkin? Tell me about it.



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