• 1 tablespoon extra-virgin olive oil
  • 1 medium pumpkin (2 ½ cups peeled, cubed fresh pumpkin)
  • ½ cup onion, chopped
  • 3 teaspoons garlic, minced
  • 2 ½ cups chicken or vegetable broth
  • 1 ½ cups coconut milk (I use the light version)
  • 2 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon pepper
  • Roasted pumpkin seeds, optional

A sweet and savory soup that celebrates the ultimate fall vegetable
Tales of the Dinner Belle
By Brenda Stanley
Autumn is the time for winter vegetables, including one of my favorites- pumpkin. Many people don’t eat pumpkin unless it is in a pie, but there are so many other ways to use it and those dishes can be sweet or savory. In other words, pumpkin is one of the most versatile vegetables around. One of my favorite pumpkin recipes in my Pumpkin Pie Soup. It is creamy, slightly sweet, and full of spice. It is very simple to make and I’m always so surprised at how hearty and filling it is. Served with some crusty bread and a salad and this is a tasty and satisfying meal. Pumpkins are for sale everywhere this time of year and will store well for weeks, so instead of just carving them into faces, try enjoying these healthy gourds in dishes that taste like autumn.
Belle’s Pumpkin Pie Soup
1 tablespoon extra-virgin olive oil
1 medium pumpkin (2 ½ cups peeled, cubed fresh pumpkin)
½ cup onion, chopped
3 teaspoons garlic, minced
2 ½ cups chicken or vegetable broth
1 ½ cups coconut milk (I use the light version)
2 tablespoon maple syrup
1 teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon pepper
Roasted pumpkin seeds, optional
In a large stock pot, heat the oil add the pumpkin cubes, onion, and garlic. Cook to until the onion is translucent and the squash is browned. Add the broth. Cover and cook until pumpkin is very tender (about 20 minutes). Working in batches, place the pumpkin mixture in a blender and blend until smooth. Return all to the pot and whisk in the coconut milk, syrup, salt, spice, and pepper. Cook over low heat until soup is hot. Serve with roasted pumpkin seeds as garnish, if desired.