Thursday, October 28, 2010

Mmmm... Roasted Garlic Pumpkin Soup

Happy Thursday! Does anyone have any exciting plans for the upcoming Halloween weekend?

Aside from working, I plan on making plenty of yummy treats, watching Halloween movies by the fire with my significant other, Jon, and passing out candy to trick-or-treaters!

Speaking of making yummy treats, I cannot believe how much pumpkin has been getting devoured lately!

Pumpkin smoothies, pumpkin butter, pumpkin spice coffee, & now pumpkin soup with pumpkin seeds!

Oh, and stay tuned for pumpkin pie ice box cake! (It's vegan & raw, by the way!) It's a good thing that pumpkin is healthy!

The pumpkin soup was inspired by this recipe.


  • 1 small "sugar" pumpkin, seeded & diced
  • 3 cloves of garlic
  • 1.5 cups low-sodium vegetable stock
  • 1.5 cups water
    cumin to taste
  • sage to garnish (optional)
1. Roast pumpkin and garlic in oven at 400 degrees F for 45 minutes.
2. Once roasted, puree pumpkin, garlic, vegetable stock, & water together. (I used a blender)
3. Bring to a slight boil on the stovetop.
4. Add cumin to taste. Serve with  garlic roasted pumpkin seeds! (see * below) Garnish with sage if desired.

Simple, Easy, Quick! (I did steps 1-2 in the morning, and then had nearly-ready soup in the evening!)

* To make garlic roasted pumpkin seeds: wash leftover seeds from the pumpkin, toss with garlic power, and roast in the oven at 400 degrees while the pumpkin & garlic are cooking... but only for 12 -15 minutes!


  1. Hi Ashley! It is Christopher! Just followed the link here. Very nice stuff, do you take the pics all on your own too? They look great! Nice that all your recipes are posted here. I will have to try some of your stuff. As for plans, just got home from a party. Have another one tonight, but might not be up for it. A nice quite family thing may be the best choice for Sunday.

  2. Thank you Chris!! Yes, I take the photos. :)

    It sounds like you guys are having an exciting weekend! Happy Halloween!!