Maple 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.
- Author: Rachel
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soups
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
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