If you’re looking for a cozy dish to warm up the crisp autumn months, our Pumpkin Fusion Soup with Challah Croutons is the answer. This rich and creamy soup is packed with seasonal vegetables, velvety coconut milk, and our flavorful PSC Fall Fusion Seasoning.
Our Pumpkin Fusion Soup recipe perfectly balances the natural sweetness of pumpkin and coconut with a medley of warm and savory spices. Topped off with crunchy, homemade Challah Croutons, this dish is a satisfying comfort food that you’ll crave all year long.
In addition to the Challah Croutons, we recommend garnishing this soup with toasted pumpkin seeds, fresh herbs, or coconut cream for added flavor and texture. Let your imagination run wild with this creative and customizable recipe.
About PSC Fall Fusion Seasoning: This blend boasts a unique and inviting flavor profile that combines the savory essence of chicken flavor with warm, seasonal spices. The result is a versatile and delightful seasoning that elevates any savory dish. Use it to flavor all your fall favorites like soups, stews, turkey, and roasted potatoes.
Pumpkin Fusion Soup
2 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced
1 large pumpkin (4-5 pounds) or 2 cans (15 oz each) of pumpkin puree
4 cups vegetable broth
2 tbsp PSC Fall Fusion Seasoning
1 can (13.5 oz) coconut milk
Salt and pepper, to taste
Optional garnishes: Toasted pumpkin seeds, fresh herbs, a swirl of coconut cream
4-5 slices of day-old challah bread
3 tbsp olive oil
1-1.5 tsp PSC Fall Fusion Seasoning
Pumpkin Fusion Soup
Fresh pumpkin preparation: Preheat oven to 400F, cut pumpkin, drizzle with olive oil, roast for 40-45 minutes, cool, and scoop out flesh.
1. In a pot, heat olive oil. Add onions and sauté until translucent. Add garlic and sauté.
2. Mix in fresh or canned pumpkin.
3. Mix in PSC Fall Fusion Seasoning, salt, and pepper.
4. Add vegetable broth; bring to boil, then simmer for 20 minutes. Remove from heat.
5. Using an immersion or stand blender, blend until smooth.
6. Add coconut milk and warm the soup without letting it boil.
7. Pour soup into bowls and top with Challah Fusion Croutons and optional garnishes of choice.
1. Preheat oven 375.
2. Cut challah bread into 1-inch cubes.
3. In a medium bowl, combine olive oil with PSC Fall Fusion Seasoning.
4. Toss challah cubes in the seasoning mix until all sides are coated evenly.
5. Bake on a tray for 4-5 min, then rotate cubes and bake for another 4-5 minutes until all sides are golden brown and crispy.
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 hr 25 minutes