Post in partnership with Frontier Co-op. See below for more details.
One of my favorite items to use during the fall season is pumpkin. I'm not talking about the creamy puree you buy in a can but rather the actual pumpkin. In fact, it's easy to roast as you would any other winter squash. In this roasted pumpkin soup, pumpkin is combined with aromatic five-spice powder from Frontier Co-op, parsnips, and ginger. The result is a creamy and flavorful soup that is perfect for those cooler fall nights. Look for smaller sugar pie pumpkins next to the butternut and acorn squash at farmers' markets or at your local co-op (it's national co-op month after all)!
A favorite twist on pumpkin soup that uses five-spice powder to create a warm and rich flavor. Make an extra batch or two and freeze to eat throughout the month.
Tips & Tricks: Add about 1 tablespoon of fresh minced ginger when you puree the soup if you want a bit of a kick. For a very smooth soup, pour through a sieve before heating on the stove.
Stock up: get the pantry ingredients you will need: five spice powder, vegetable broth
Nutrition: see the label
I love recipes that only have a few ingredients. It's easier to swap out an ingredient without changing the flavors too much from the original recipe. With this roasted pumpkin soup, both the pumpkin and the parsnip can be swapped depending on what you have on hand or what you can find.
Sweet Potato: Don’t have pumpkin? This soup would be excellent made with sweet potato instead. Dice all vegetables to a 1 inch dice and roast for 30 to 40 minutes, until fork-tender. Then blend with other ingredients.
Root Vegetables: You could swap parsnips out and use carrots or celeriac instead.
Greens: Add chopped greens such as swiss chard or kale to the soup after you puree.
I'm excited to be partnering with my favorite spice company during national co-op month. I love being able to go to one of my local co-ops and grab spices from the bulk area because I know they will always be the most fresh. Plus, my co-ops carry Frontier, so I know I'm getting good quality. Once you pick up five spice powder for this recipe, you can also make:
Chinese Five Spice Sweet Potatoes
Five Spice Chai Latte
Five Spice Curried Corn Soup
Thank-you Erin, it looks yummy! I have lots of pumpkins in my garden this year so I have to try new recipes. 🙂
One of my preferred products to use during the fall season is pumpkin. I'm not talking about the luscious puree you buy in a can but rather the actual pumpkin. In fact, it's simple to roast as you would certainly other winter months squash. I'm in total love with this idea, and your pictures are regularly fantastic. Many thanks for sharing this tasty recipe.
Could you use butternut squash? Wish there were comments of people that actually made this recipe.
Most people are commenting/sharing on social now-a-days so it's hard. You can use butternut squash. Sweet potatoes would also be nice.