Maple & Pumpkin is a classic combination sent from fall heaven. It gives all the good vibes of cozy sweaters, crisp air, and falling leaves. Add a pumpkin spice latte to the mix and I think you have fall in a nutshell. That’s exactly what I was going for in this recipe.
Sukkah Vibes
As many of you may now the holiday of Sukkos is fast approaching. In my mind fall and Sukkos go hand and hand like well…. maple & pumpkin. Chilly nights, huddled in coats, staring up at the beautiful night sky from under the schach. One thing that always gets made in my house on Sukkos is soup. It can be any kind of soup but there will be soup. It’s small traditions like these that make spending holidays with your family so special.
Easy and Quick
While, you definitely can make this soup in advance (it freezes nicely) it really comes together quicker that you realize so its great for a quick week night dinner with some crusty bread. Any way that you choose to make it, just make it!
Happy Fall Y’all!
XO
-R
PrintMaple Pumpkin Soup with Pepita Crunch
Maple & Pumpkin is a classic combination sent from fall heaven. It gives all the good vibes of cozy sweaters, crisp air, and falling leaves. Add a pumpkin spice latte to the mix and I think you have fall in a nutshell. That’s exactly what I was going for in this recipe.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soups
Ingredients
Soup
- 2 tablespoons oil
- 1 medium onion
- 2 15oz cans pumpkin purée (not pumpkin pie filling!)
- 4 cups vegetable or chicken broth
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- Salt to taste (I didn’t find it necessary because of the broth)
- 1/3 cup almond milk
Crunch
- 1/2 cup pepitas (raw pumpkin seeds)
- 1/2 cup almonds
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
For The Soup:
- Roughly chop the onion
- In a medium pot pour in the oil and turn the flame on to medium high
- Once the oil is hot add in the onion and sauté for 5-6 mins until it is translucent and soft
- Add in the pumpkin puree, broth, maple syrup, and pumpkin pie spice and stir to combine
- Bring the soup to a boil
- Cover the pot and turn down the heat to low
- Simmer for 30 mins.
- (If you are making the crunch now is a great time to do so)
- After the soup has simmered turn off the flame and purée the soup using an immersion blender until smooth and silky.
- Add the almond milk and stir it in.
- Taste and add salt if necessary.
- Serve hot topped with the pepita crunch.
For the Pepita Crunch:
- Preheat the oven to 350 degrees
- Combine all the crunch ingredients in a small bowl
- Spray a foil lined cookie sheet with cooking spray
- Spread the crunch mixture in a single layer on the sheet
- Bake for 8-10 mins keeping a close eye on them so they don’t burn
Notes
- The crunch can be made in advance and once cool stored in an airtight container for one week
- If you would like to make the pumpkin puree from scratch you can use the following directions: Halve a 4-5 lb. sugar or pie pumpkin and remove the seeds (either discard them or save them for the crunch). Cut the pumpkin into chunks. Mix the pumpkin with 2 tbsp oil and roast at 425 until fork tender about 20 – 30 mins. Discard the peel and puree the flesh in a blender or food processor until smooth. Measure out 3.5 cups of pumpkin purée and use in place of the canned pumpkin puree
Keywords: pumpkin, soup, fall, pumpkin spice, pepitas, gluten free, vegan
