Sweet Spiced Pumpkin Soup

I hope you’re not tired of pumpkin yet because I am taking my pumpkin obsession to an extreme right now.   Pumpkin pancakes, pumpkin cookies, pumpkin dip, and so on and so forth.  I love pumpkin!

I had this pumpkin soup at a Christmas party somewhere in Virginia nearly ten years ago.  It was so good, and I raved about it so much that the hostess shared her recipe with me at the end of the party.   Then, I forgot all about it.

I recently discovered the recipe again while cleaning out the cookbook shelves and with a few slight adaptations, it was a delicious surprise once again.  This soup is really good!  The blend of spices and a touch of sweetness compliment the pumpkin, which really is the star of the show.  This recipe also freezes well, which is a huge help now that school is in full swing around here.

Sweet Spiced Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1½ tablespoons butter
  • ¾ cup diced carrot
  • ¾ cup diced celery
  • ¾ cup sliced ripe banana
  • ½ onion,chopped
  • 1 garlic clove, minced
  • 3½ cups chicken broth, divided
  • 2 cups pumpkin puree
  • ¾ cup unsweetened coconut milk
  • ¼ cup sweetened condensed milk
  • 1 whole clove
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon dried sage
  • ¼ teaspoon ground allspice
  • ¼ teaspoon yellow curry powder
Instructions
  1. In a large pot, melt butter over medium-high heat. Add carrots, celery, banana, onion, garlic. Saute vegetables until they are soft, approximately 10 minutes.
  2. Add ½ cup of broth, then transfer mixture to blender, or use submersion blender, and blend until smooth. Return mixture to pot and add remaining 3 cups of broth and all other remaining ingredients. Bring soup to a boil and simmer over medium-high heat for 15 minutes.
  3. Cool slightly. Using a submersion blender, or carefully transferring mixture in batches to a blender, puree soup until smooth. Return soup to pot and season to taste with salt and pepper. Sprinkle with fresh cilantro if desired. Serve warm.
Notes
Adapted from Bon Appetit

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