Gather: Sugar Pumpkin, onion, carrot, olive oil, broth, salt, & pepper
1
Peel pumpkin using our serrated peeler
2
Cut of top and bottom, then cut in half
4
Use the Scoop Loop to remove seeds
5
I place my seeds in a bowl for roasting later.
6
Dice into chunks, place in a bowl and toss with a drizzle of olive oil
7
Repeat with a peeled onion sliced into chunks then toss with oil
8
Place on Stone Bar pan and roast for about 30 minutes on 400°
9
They should be fork tender
10
Add to blender with 2-3 cups of stock (I use bouillon powder here). Secret ingredient liquid smoke!
11
Set on soup setting and let it go
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You get a smooth, rich creamy soup without dairy. Top with pumpkin seeds, green, onion, etc.
13
Optional topping sour cream drizzle and roasted pumpkin seeds
14
I may earn commissions for purchases made through links in this video.
Dekux Cooking Blender #100125, $349
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Large Bar Pan
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Pampered Chef Scoop Loop
Knife Block Set
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Chef’s Tongs
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