Creamy Roasted Pumpkin Soup from Cookie and Kate


By Cookie and Kate

Meet my favorite pumpkin soup recipe. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest.

This dairy-free pumpkin soup would be a welcome addition to your holiday table. It would be equally at home with a soup or sandwich from fall through winter. It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. Don’t be intimidated by the ingredient list — this soup only requires basic pantry ingredients!

This soup was inspired by my recent trip to Portland. While I was there, I went to lunch with my baby brother and our friend Bill. I’ve written about Bill over the years—in summary, Bill beat leukemia with the help of my stem cells. He’s the toughest guy I know.

Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. (More about that here and by the way, you can join the registry over here.)

We shared lunch and an afternoon at Multnomah Falls. It was a damp, gray fall day in the Pacific Northwest and it was perfect.

Bill picked The Picnic House for lunch. You really have to go next time you’re in Portland. “Unique” doesn’t begin to describe it—the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see.

I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad and sandwich. I might just have to recreate all three of them for the blog (so good), but homemade pumpkin soup seemed most timely.

I can’t say that my version is exactly the same, but it is equally satisfying and fresh. It’s utterly delicious in its own right.

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