Roasted Pumpkin Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky roasted pumpkin soup with warm spices, bacon, and coconut milk. Rich and comforting with a caramelized sweetness, garnished with crispy bacon and toasted seeds for texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 small pie pumpkins (2 lbs each) (or 1 larger 4lb sugar pumpkin)
- olive oil
- 6 oz bacon (chopped)
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly cracked black pepper (plus more to taste)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 4 cups vegetable broth or chicken stock
- 1/2 cup full-fat coconut milk (unsweetened) (or heavy whipping cream)
- 2-3 Tbsp real maple syrup
- 1/3 cup pepitas (pumpkin seeds) (toasted on a dry skillet until golden brown)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 936mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.