Super Easy Pumpkin Soup with Roasted Pumpkin Seeds

MMMM! Perfect for a blustery Autumn day!
This soup is so simple and delicious! (The recipe’s at the bottom of the page)

Okay, so I can’t stay away….and yes, I’ve stepped away from blogging… but I thought I’d start sharing my old recipes with you…aka “Blast from the Past” ideas for your kitchen.  What do you think? Anyhow, I’ve just come across this one, and I know there are a few of you out there that love pumpkin seeds as much as I do. So,here you go! Enjoy!


Pumpkins are so incredibly useful for so many things! Many buy them for decorations for this time of the year, while others crave their Autumny goodness in pies, cookies, breads, and soups. Even Cinderella got a coach made from one. But today, I wanted to make sure you knew what to do with those wonderful seeds inside that big orange squash.


How adorable is this sockmonkey that my friend Debbie made?!

“Sugar Pumpkins” are those cute little round ones that I’d recommend for all things baked, as they’re the least watery, and the easiest to work with. So, the little sockmonkey chose a beautiful one for today’s recipe.  Step one: Preheat your oven to 300°.


Even though they’re orange on the outside, these little beauties have a golden yellow inside

As long as you’ve got a sharp knife, you’ll have no problem cutting into one of these pretty pumpkins. I like to cut all the skin off first, as you would do with many veggies. Because you’re not making it into a jack-o-lantern, just cut it in half afterward, and scoop out the seeds. I prefer to use a grapefruit spoon, because they get the area nice and clean 🙂
Separate the flesh from the seeds.


The seeds, soaking up some rays

Put all your seeds into a colander and wash thoroughly. Make sure to get all the orange strings off of the seeds. Lay them out on a cookie sheet that’s been greased with olive or coconut oil. Place pan in the oven for 30 minutes. Why? So you can get all of the moisture out. After all, *nobody* likes chewy seeds.


Tip the cookie sheet and let all your seeds spill into a bowl. add a bit of good olive oil, salt & spice. Mix them up really well, using a spoon. When they’re all coated, lay them out on the cookie sheet again.
(I used lemon olive oil, himalayan pink salt, black pepper, and a bit of garlic powder. I also shook a bit of fresh meyer lemon juice over them as well. What can I say… I love lemons!)


It’s back into the oven for you, my pretties!

Once your seeds go back into the oven, they’ll start getting a bit golden and crunchy. After about 20 minutes, they’ll be ready to eat…but be careful – they’re hot!


Roasty Toasty!

You can put any type of spice on these goodies. Cinnamon and Sugar is tasty, or Cayenne and Onion Powder, or even Sage and Salt.
In case you’re wondering about the spots on mine, those are the drops of lemon juice 🙂


I love these seeds all by themself, but one really yummy way to enjoy them is as the garnish on pumpkin soup. 

Here’s one of the easiest recipes I know for soup. It’s *really* good, and you can make it while the seeds are toasting!

MMMM! Perfect for a blustery Autumn day!
Super Easy Pumpkin Soup!


1.  Boil the pumpkin flesh for about 20 minutes
2. Drain the water
3. Mash it up
4. Add chicken stock for the right consistency
5. Add salt, pepper, and a bit of cinnamon to taste

So, what do you think? What spice combos will you come up with this year?

I’ve added a little nostalgia for you. Lucy and Linus are off to the pumpkin patch…


2 thoughts on “Super Easy Pumpkin Soup with Roasted Pumpkin Seeds

I'd love to hear what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s