“Pumpkin Pie” soup is by far my daughter’s favorite soup recipe. This is one of those rare meals that she will eat without the need for constant encouragement or reminding that she needs to stay in her seat at the table.
Now, I use the word “pumpkin” loosely here because there isn’t any pumpkin in this soup. But the mixture of pumpkin pie spices gives it the taste of pumpkin pie and the idea of eating a dessert for dinner adds to the child appeal. You don’t need to tell them that butternut squash, the main ingredient, is very healthy and full of vitamins.
This recipe makes a lot (16 cups!) so it comfortably feeds a large family or you can freeze it in individual portions for an easy meal when you’re short on time.
Preparing Pumpkin Pie Soup
There are two ways you can approach this recipe. You can peel and seed your butternut squash and cook it in the soup until tender. But, it does take a little finesse to get all the skin off with a veggie peeler.
The other method ~ this is my favorite ~ involves roasting the whole squash in the oven at 375 F until it’s thoroughly cooked, approximately 40 – 50 minutes. It’s done when you can easily insert a fork into the thick “neck” section at the top. Let it cool for a few minutes and then the skin slides off easily.
Slice the squash in half lengthwise and scoop out the seeds. If you want you can save these and roast them for a healthy snack later (it’s okay that they’ve already been pre-roasted in the oven, they will still behave the same as raw seeds when you roast them again with a little oil and sea salt).
Cube the squash and add to a large pot with chicken or vegetable stock, water, sea salt, ground nutmeg, cinnamon and paprika. Puree with an immersion blender and then let the soup simmer for ten to fifteen minutes.
Once cool enough you can serve with a slice of bread for dunking. Watch for happy smiles all around.
- 2 medium butternut squash
- 8 cups stock (chicken or vegetable)
- 2 cups water
- 1 teaspoon sea salt
- 1.5 teaspoons ground nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon paprika
- Preheat oven to 375 F.
- Bake butternut squash on foil lined baking sheet for 40 - 50 minutes, until tender when pierced with a fork.
- When cool enough to touch, peel the butternut squash (you can save the seeds and roast them later) and cut into cubes.
- In a large pot combine the squash cubes, stock, water and spices.
- Puree with an immersion blender and simmer for 10 - 15 minutes.
- Cool enough for little mouths and serve.