Creamy Pumpkin Spice Soup
A cozy, hormone-balancing soup made with roasted butternut squash, pumpkin, carrots, and miso broth, topped with pumpkin seeds and dill.
Easy, nourishing, and packed with skin-glowing nutrients!
Ingredients:
1 whole butternut squash and/or pumpkin
6 carrots
¾ cup organic miso paste
Water (enough to make your broth)
Optional toppings: pumpkin seeds, dill
Pumpkin pie spice or nutmeg
Celtic salt
Directions:
Preheat your oven to 350°F.
Chop butternut squash, pumpkin, and carrots, then spread them out on a baking sheet. Roast until soft and lightly golden (40 minutes)
While that’s roasting, make your miso broth. In a large pot, fill with water and whisk in the miso paste (add to taste)
Once your vegetables are done roasting, add them into the pot with the miso broth. Let it all simmer together for about 20 minutes, just until everything gets tender and starts to fall apart.
Carefully transfer the soup into a blender (or use an immersion blender) and blend until it’s silky smooth.
Pour it back into the pot, taste, and adjust seasoning if you’d like — this is a great time to add your pumpkin spice, cinnamon, or nutmeg. Option to add coconut milk for even more creaminess.
To serve, top with pumpkin seeds, a sprinkle of fresh dill, and a dash of pumpkin pie spice. I love texture in my soup, so I add ½ cup of cooked farro.
