I’ve been getting so many pumpkins in my CSA basket recently that I decided to make a pumpkin soup recipe. Last week I got some golden beets in my CSA basket. Golden beets are much cleaner to work with than regular beets, which have a tendency to stain everything.
I never cooked with golden beets before, so I did what everyone should do to a beet when they first get them – roast them in the oven. I also received a pumpkin in the same CSA basket, so I brutally murdered the pumpkin and roasted his flesh as well. No mercy for my vegetables.
For this recipe, you can bake the pumpkin and beets at the same time. If you do it same day, prep time will be about an hour. I personally roast veggies the night before so that prep time is greatly reduced the day of cooking.
This pumpkin soup soup is thick, creamy and super delicious. I fed it to several friends and they scraped the bowl clean. I personally love rosemary and used an entire sprig, but one of the friends said it was pretty strong, so I am scaling back to half a sprig in this recipe. But if you love rosemary as well, feel free to up it after sampling the soup.
Golden Beet Pumpkin Soup
- 2 cups Pumpkin i used freshly baked, but you can use canned
- 1 can Full Fat Coconut Cream
- 3 Golden Beets
- Salt And Pepper
- 0.5 sprigs Rosemary removed from stem
- 3 slices Bacon
- Roasted Pumpkin Seeds
- In a blender (I have a Vitamix, which I strongly recommend), blend the pumpkin, beets, coconut milk, rosemary, and some salt and pepper. Season to taste (add more salt if needed - salt is awesome, do not shy away from the salt)
- Because I was using a Vitamix, the soup was heated/cooked via the Vitamix. If using a standard blender, microwave or heat the soup up via sauce pan.
- Mince up the bacon and and sprinkle on top of each serving. If using pumpkin seeds, do the same.
- Makes six servings - extremely filling
I have a whole slew of pumpkin recipes on this page, if you are eager for more pumpkin madness!