Pumpkin Soup - VeryVera

Pumpkin Soup

Originally Published on December 2, 2025

  • Prep Time: 10m
  • Cook Time: 2h

Ingredients

  • 1 whole butternut squash, cut in half
  • roasted pistachios, crushed and toasted, optional
  • 2 tbsp. maple syrup, optional
  • sea salt, as needed
  • 2 tsp. Tony Chachere’s Creole seasoning
  • 1/2 tsp. cayenne pepper
  • 1 tsp. nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 c light coconut milk
  • 1 1/2 to 2 cups vegetable broth
  • 1 (15-oz) can pumpkin puree
  • 2 tbsp. avocado oil
  • sour cream, optional

Instructions

  1. Preheat the oven to 400°F convection.
  2. Line two baking sheets with parchment paper and lightly drizzle avocado oil onto the parchment.
  3. Place the squash flat side down and bake approximately 1 to 1½ hours, or until tender. Allow to cool.
  4. Scoop the flesh from the skin and transfer to a large pot or Dutch oven.
  5. Add pumpkin puree, 1½ cups of vegetable broth, coconut milk, cinnamon, nutmeg, cayenne, creole seasoning and a pinch of salt. Stir to combine, then bring to a simmer over medium heat. Reduce to low heat, cover and simmer for 5 to 10 minutes, to allow the flavors to meld.
  6. Use an immersion blender, or carefully transfer mixture to a blender, and blend until smooth and creamy. Please note, if you prefer thinner soup, add more vegetable broth at this time.
  7. Taste and adjust flavors as needed. Add maple syrup to add sweetness or salt to cut the sweetness.
  8. To garnish, add the roasted pistachios and sour cream.