It’s that time of year again!!!
It’s fall, y’all.
I feel extremely unoriginal because I have yet to meet someone who doesn’t like fall…but it really is the best time of the year! Football season, pretty leaves, cooler weather, PUMPKIN SPICE LATTES. Ha.
Just kidding. I truly don’t like PSLs, so I have to get my pumpkin fix by other things…like pumpkin bread and pumpkin muffins and pumpkin crock pot oatmeal, need I go on? Yeah. Yeah I do. Because I’m about to blow. your. mind.
Are you sitting down?
We’re putting pumpkin. in. SOUP. Along with apples, butternut squash, parsnips, carrots, coconut milk, and CROUTONS!! (sorry for shouting but adding bread to anything deserves a good shout)
It’s savory, it’s sweet, it’s warm with a little kick…it’s a winner. I called it “Fall Soup” because Pumpkin Squash Apple Parsnip Carrot Soup didn’t quite have the same ring to it…but seriously it’s fall in a bowl! FALL. IN. A. BOWL.
If you love yourself you’ll make this soup. It’s the ultimate feel-good food (dairy free, good for you, extremely yummy…) and it can be vegetarian if you use veggie stock!! The creamy soup, the crunchy croutons, the kick from the cayenne………yep. There it is.
Ok I won’t make you wait any longer…
1 “pie” pumpkin (also known as a sugar pumpkin!)
1 small butternut squash
3 small apples (I used Honeycrisp!)
2 shallots, diced
3 cloves of garlic, minced
3-4 cups of low-sodium chicken stock
1 cup coconut milk
2-3 Tbsp apple cider vinegar
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
salt & pepper
3 slices of thick-sliced Italian bread
1 tbsp sage
1 tbsp thyme
salt & pepper
- Preheat the oven to 350° Cut the top and bottom off of the pumpkin, slice it in half and scoop out the seeds (like you would a spaghetti squash). Line a cookie sheet with parchment paper or tin foil. Brush the inside with olive oil, salt and pepper, and put flesh-side down on a cookie sheet. Bake for 45-50 minutes. Take it out of the oven and let rest 10 minutes.
- While the pumpkin is cooking, start the rest of the soup. Peel and dice the butternut squash, peel and cut the carrots and parsnips, and peel and dice the apples. Make sure they are all relatively the same size.
- Heat 2 Tbsp of olive oil in a big pot on the stove. Dice the shallots and mince the garlic, add to the pot and stir until translucent.
- Add in the squash, carrots, parsnips and apples. Season with salt and pepper.
- Pour in about 3 cups of chicken stock, enough to just cover the veggies. Bring to a boil and let boil about 20 minutes or until the vegetables are fork tender.
- By this time, the pumpkin should be done! Peel the skin off of the pumpkin and add to the soup. Add in the spices and some more salt and pepper.
- Blend with an immersion blender until soup is at the desired texture. At the end, splash in the apple cider vinegar and the coconut milk.
- Do this once the pumpkin comes out of the oven! Preheat the oven to 375°F Largely dice the bread, and drizzle with the olive oil and herbs.
- Bake 10-12 minutes, flipping the bread halfway.
Serve the soup with croutons on top and a drizzle of coconut milk and olive oil.