Homemade Fall Pumpkin Soup – Simply Scratch

Homemade Fall Pumpkin Soup is inspired by Panera Bread. My homemade version of their pumpkin soup has a blend of pumpkin puree, roasted pumpkin and crispy apple with honey, broth and coconut milk, and is seasoned to perfection with cinnamon and nutmeg.

I have loved this soup since 2017.

The first time I had it was when I picked up Malloree after half a day of school, took her to lunch and did some shopping. I told him he could choose the place to eat and without hesitation he chose Panera Bread. I haven’t been there for a few years, but if my girl was in the mood for soup and a sandwich, so was I. That day, I got the ancient grains and arugula salad with autumn pumpkin soup. At the time I had never tried either, but they sounded healthy and delicious and I was SO hungry.

It is now my favorite order. If I don’t do it at home, of course.

TO make this fall pumpkin soup you will need:

• pumpkin – Use a Y-peeler to help peel a squash more easily.
• crispy apple with honey – Adds delicious flavor and subtle sweetness.
• olive oil – Or avocado oil, making sure it is safe for cooking at high temperatures.
• kosher salt – Enhances the flavor of the recipe.
• rosemary (cool) – It provides a subtle fresh pine or woody flavor with notes of lemon, pepper and sage.
• thyme – Adds a subtle earthy, slightly minty and lemony flavor.
• unsalted butter – Provides fat and flavor when sautéing.
• shallot – For a delicate and sweet onion flavor.
• garlic – Adds a distinctive punchy flavor.
• pumpkin puree – Wear home or bought in the store.
• maple syrup – Provides sweetness and flavor.
• cinnamon – It provides a distinctive warm and woody flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• low sodium chicken broth – Homemade or good quality store-bought. You can also use vegetable broth.
• whole coconut milk (canned) – Provides creaminess and subtle flavor. Blend well before using.
• roasted and salted seeds (shelled pumpkin seeds) – To decorate.

Roast the squash and apples:

Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking sheet with parchment paper and add 2 lbs. diced butternut squash and 1 large crisp apple, cored and diced into 1-inch pieces. Add 1 tablespoon olive oil and 1 teaspoon kosher salt. Place 2 to 4 sprigs of fresh rosemary and 4 to 5 fresh sprigs on top.

Roast on the center rack of your preheated oven for 30 to 35 minutes. Discard the herbs once roasted.

Sauté shallots and garlic:

Meanwhile, add 1 tablespoon unsalted butter, 1 medium shallot, and 2 cloves minced garlic with a pinch of salt.

Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.

Make the soup:

To sautéed shallots and garlic, add roasted pumpkin and apples, 1-3/4 cups pumpkin puree or 1 can (15 ounces), 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon of ground nutmeg and 4 cups of low sauce. -sodium chicken broth.

Stir well to combine.

Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.

Once it has simmered, uncover.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender, remove the center plug from the center of the lid and cover with a tea towel while pureeing until smooth.

Once pureed, add 1 to 2 more cups of low sodium chicken broth until desired consistency is reached.

Pour in 1/2 cup whole coconut milk.

Stir well to combine.

Season with kosher salt and freshly ground pepper; For me it was 2 teaspoons of salt and about 1/2 teaspoon of pepper.

Reheat until heated through.

Ladle the soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salty pepitas.

How to preserve pumpkin soup:

Let the soup cool completely before storing it in one or more airtight containers.

How long will pumpkin soup last?

If stored properly, this soup will last 3 to 5 days.

Can this soup be frozen?

Yeah! Let the soup cool completely and store it in a freezer-safe container. Defrost and then reheat low and slow on the stove.

Turn it into a meal:

I like to serve it with grilled cheese and/or this ancient grains and arugula salad.

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Enjoy! And if you try this homemade fall pumpkin soup recipe, let me know! Take a photo and tag me twitter either instagram!

This recipe was originally published on October 2, 2017 and has been updated with clear, concise instructions, new photos, and helpful information.