Sweet Pumpkin Soup Recipe

With this sweet soup recipe, you can also use the puree and use it for smoothies or other fun drinks throughout the week. There are lots of ways to enjoy this, and make it your way! This is a really simple version.

I used a mini 1 lb pumpkin for the puree, so whichever pumpkin you have, adjust accordingly. For bigger pumpkins I like to save half of it after I cook it, mash it, and freeze it for later.

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Sweet Pumpkin Soup

Author: Kali Star

This recipe I used a small 1 lb pumpkin. If you're using a 4 lb sugar baby pumpkin, use more of each ingredient in the soup base.

Ingredients

Soup Base

• 1 Pumpkin (I used a 1 lb pumpkin)
• 1 Can coconut milk
• 2 Medjool Dates, Pitted
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• (optional) Orange Rind and a little fresh juice.

Creamy Chocolate Topping

• 1 Cup Cashews
• 1.5 Tbsp. Cocoa Powder
• 2 Medjool Dates
• 1 and 1/4 Cup Filtered Water
• Fresh Mint Leaves

Instructions

1. Preheat the oven to 350 degrees. Slice the pumpkin in half, and scoop out the seeds. Place the pieces, skin side up in a baking dish with about an inch of water in it. Cook until it's ready, it could take 40 minutes more or less, depending what kind of pumpkin you have. If you have little miniature ones, it might only take 15 minutes.
2. Makes sure you remove the stem and slice off the bottom piece.
3. Cut the pumpkin pieces with the skin on. Blend it in a high speed blender with the rest of the base ingredients, until smooth and silky!
4. Take 1 cup of cashews. You can soak them 4 hours prior, or boil them in a little pot of water for a few minutes. Drain the water.
5. Blend the cashews with the rest of the chocolate cream ingredients, until nice and smooth.
6. Pour the chocolate cream over the top of the pumpkin soup, and garnish with mint leaves, a dash of cinnamon, and flowers.

Notes

You'll have extra chocolate cream, so pour it in a jar and freeze it. It's like a cashew ice cream, but you'll want to thaw it for a little to enjoy it, so it's creamy.

There's so many ways to do this, but this is a fun sweet version with pretty minimal ingredients.

I saved the seeds, rinsed them, and baked them with pumpkin seed oil and adobe seasoning. A really fun and healthy snack!

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #sweetpumpkinsoup