When the air turns crisp and the leaves are golden, there’s no cozier kitchen magic than turning a pumpkin into a pot of creamy, kid-approved comfort. Pumpkin soup is a warm hug in a bowl, a sneaky way to serve veggies, and the perfect recipe for little hands to help measure, stir, and taste. This autumn, let your soup spoon double as your secret nanny superpower and let the kids help you make this yummy autumn pumpkin soup! It makes a good Thanksgiving day recipe as well. I serve pepitas (pumpkin seeds) and coconut on the side for the children to add to garnish their soup themselves.
You Will Need:
2 tablespoons olive oil
1 yellow onion, chopped
1 apple, peeled, seeded, and chopped
4 garlic cloves, minced
1 bay leaf
29 ounces pure pumpkin purée (about 2 cans)
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika
1/8 teaspoon ground cloves
Freshly ground black pepper, to taste
4 cups vegetable broth
2 tablespoons pure maple syrup
1/2 cup coconut milk or heavy cream
Garnish: drizzle of coconut milk or heavy cream and toasted pepitas
What to Do:
1. In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
2. Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
3. Use an immersion blender to blend the soup in the pot until smooth. Stir in the coconut milk (or heavy cream) and maple syrup. Taste and season with additional salt and pepper, if necessary.
4. Ladle the soup into bowls and top with a splash of coconut milk (or cream) and pepitas, if using. Serve warm.
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References:
Recipe from twopeasanstheirpod
Photo by Stephanie Felzenberg
bethebestnanny.com 
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