RECIPE: Roasted Pumpkin Soup From 'Flip My Food'

by Chef Jeff Henderson, 'Flip My Food'
  • Total Time: 30 Mins
  • Cook: 15 Mins
  • Prep: 15 Mins
  • Serves: 2-3 servings
  • Level: Beginner


  • 4 cups chicken stock
  • 1 tsp cinnamon
  • 2 star anise herb
  • 1 medium pumpkin
  • 1/3 cup 2% milk
  • 1 tbs olive oil
  • fresh cracked pepper and sea salt, to taste
  • 1/2 tsp cinnamon
  • roasted chestnuts for garnish
  • 1 tsp maple syrup
  • 1 tbs Greek yogurt

Check out chef Jeff Henderson of Flip My Food's twist on roasted pumpkin soup, a classic fall recipe (and good potential use of the interior of your Halloween pumpkin or the canned pumpkin lining the store shelves this time of year!), or as a side dish on your Thanksgiving table. Watch the video below for a peek at how Chef Jeff makes it!


1. Begin with hot chicken stock that is boiling; add the cinnamon and star anise herb to it.
2. While the stock boils, place the contents of the pumpkin into a blender.
3. Add the liquid ingredients to the blender: The boiling chicken stock, milk, and olive oil, then the fresh cracked pepper, salt, and cinnamon. Blend.
4. Pour in a bowl and set aside.
5. Chop roasted chestnuts. Add maple syrup to Greek yogurt. Mix the three ingredients in a bowl.
7. Add the Greek yogurt into the soup and enjoy!

Also on Z Living: 
WATCH on Z Living: Flip My Food, where each week charismatic celebrity chef Jeff Henderson takes on a different city and a different food challenge to transform beloved recipes into healthy new dishes. See a sneak peek here.


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