Roasted Pumpkin & Pistachio Butter Soup

Cozy season is officially in full swing! 🎃 Swirling a spoonful of velvety pistachio butter and toasted pistachios into roasted pumpkin soup is our favorite autumnal secret. It adds a rich, nutty depth and a satisfying crunch that elevates a classic weeknight dinner into pure comfort food. 🥣✨

Yields: 4 servings |  Prep Time: 15 minutes  |  Cook Time: 25 minutes

What You'll Need

• 1 medium sugar pumpkin (roasted) or 1 can (28 oz) pumpkin purée
• 1/2 cup creamy pistachio butter (blended shelled pistachios+ olive oil)
• 3 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• 1/2 cup shelled pistachios (coarsely chopped for topping)
• 1 tsp nutmeg & garlic powder
• Sea salt & cracked black pepper to taste

Steps

1. In a large pot over medium heat, combine roasted pumpkin purée, vegetable broth, nutmeg, garlic, salt, and pepper. Bring to a simmer.
2. Stir in coconut milk and pistachio butter until silky and smooth. Blend with an immersion blender if desired.
3. Ladle warm soup into bowls and swirl in extra pistachio butter.
4. Top heavily with crushed green pistachios and a pinch of cracked pepper. Serve with crusty sourdough bread!