Pumpkin Season Is Here: Roasted Pumpkin Soup Recipe From Myapapaya

With Halloween less than two weeks away, the time for consuming copious amounts of pumpkin -- or similar squash -- is here.

Sure, you've been drinking the pumpkin beers since the summer, you've probably had a few pumpkin and cream cheese muffins, and we know you've had your share of pumpkin spice lattes, but we figured you might want to curb the calories on your gourd intake before it's too late.

To assist you in your fall squash-eating endeavors, chef Adam Kanner of Myapapaya has given us a recipe for his healthy -- and rather delicious -- roasted pumpkin soup.

See Also: Six Seasonal Breakfast Items That Aren't a Pumpkin Spice Latte

Roasted Pumpkin Soup

Serves 2-4

Two pounds of calabaza squash

Four cloves of garlic, whole

One sweet onion, large diced

One tablespoon cumin seed

Three tablespoons coconut oil

Three cups vegetable stock

One cup apple juice

One teaspoon Sriracha

Pumpkin seeds

Step One: Preheat oven to 375 degrees.

Step Two: Cut the squash into two inch cubes.

Step Three: Toss the squash with the garlic, onion, cumin, and coconut oil and bake for 30 minutes.

Step Four: Transfer it to a pot and add vegetable stock, apple juice, and Sriracha. Bring it to a boil and let it simmer for five minutes.

Step Five: While the soup is simmering toast the pumpkin seeds in another pan with olive oil and salt.

Step Six: Transfer the soup to a blender and puree until its smooth.

Step Seven: Ladle the soup into bowls and garnish with the toasted pumpkin seeds.

See Also: Myapapaya Coming Up on One-Year Anniversary: "We Are Building a Community"

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