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Fall Forage Soup

Prep Time:

1.5 - 2 hours

Cook Time:

1 hour

Serves:

8-10 Servings

Level:

Medium

About the Recipe

Fall forage soups are the best especially as gets colder & days get shorter! We put all our fall harvest root vegetables to excellent use this week. Our soup has pumpkin and squash (carnival, golden acorn, hubbard, butternut). All the benefits! Enjoy this simple recipe friends!

Ingredients

  1. 5-6 pumpkins (kettle-bells) or a mix of fall squash (we use carnival, golden acorn, hubbard, butternut)

  2. 1 cinnamon stick

  3. 4 tbsp vegetable oil

  4. 1 large onion, chopped

  5. 4 garlic cloves, minced

  6. 1/2 tbsp pumpkin spice (mix of cloves, cinnamon, cumin and ginger powder)

  7. fresh herbs if available, we use a stem of rosemary and oregano, chopped

  8. salt and cracked black pepper to taste

  9. 2L water to boil pumpkins/squash and 1L (~33oz) water or broth of choice (low sodium) for soup

  10. 1 cup cream cheese or heavy creme (or alternative)

  11. lemon juice (to top)

  12. parmesan cheese (to top, optional)

  13. croutons or bread (to top or on the side, optional)

  14. pumpkin seeds (to top, optional)


Preparation

  1. add 1.5-2L water to a large pot and bring to boil

  2. add cinnamon stick and cut-up pumpkins/squash

  3. let boil on high for 30-40 mins before checking if softened

  4. once soft turn heat off and drain the vegetables; for the harder shell squash, use a corer to remove flesh and discard of shell

  5. add vegetable oil to a large pot on stovetop, cook onion and garlic until slightly browned

  6. mix spices and herbs in until frangrant before adding the cooked pumpkin/squash

  7. add 1/2 tsp salt and pinch of black pepper for starters

  8. once well mixed, add about 1L water and let boil on high for 5 mins before lowering heat and letting simmer for 15 mins

  9. cut the heat and let the soup cool down for a few minutes before blending using immersion blender

  10. add cream cheese or heavy cream and whisk on low heat. If soup appears too. thick, feel free to add more water or broth and let simmer for a few minutes

  11. add 1 tsp of salt and another pinch of black pepper

  12. turn heat off and remove pot onto a trivet

  13. allow to cool down before serving

  14. top with lemon juice, parmesan cheese, seeds and other toppings of choice

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