2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
1 15-oz can of pumpkin
1 cup 1% milk
1 Tablespoon fresh lime juice
Procedure
Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
As the air turns crisp and leaves begin to don their autumnal hues, it’s the perfect time to indulge in the comforting flavors of fall. What better way to embrace the season than with a steaming bowl of creamy, velvety pumpkin soup? In this blog post, we’re sharing our favorite pumpkin soup recipe that captures the essence of fall in every spoonful. Get ready to savor the warmth and richness of this seasonal delight.
Start by slicing the pumpkin in half and removing the seeds and stringy pulp.
Cut the pumpkin into smaller pieces for easier roasting.
Place the pumpkin pieces on a baking sheet, drizzle with olive oil, and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes or until the pumpkin is tender.
2. Make the Pumpkin Puree:
Once the pumpkin is roasted and cooled, scoop out the flesh and blend it until smooth. You should have about 4-5 cups of pumpkin puree.
3. Sauté the Aromatics:
In a large pot, heat olive oil or butter over medium heat.
Add the diced onion and sauté until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Pumpkin and Spices:
Add the pumpkin puree to the pot and stir to combine with the onion and garlic.
Sprinkle in the ground cinnamon and nutmeg, and season with salt and pepper.
5. Simmer and Blend:
Pour in the vegetable or chicken broth and stir to incorporate.
Allow the mixture to come to a gentle simmer, then use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
6. Add Creaminess:
Reduce the heat to low and stir in the coconut milk or heavy cream.
Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
7. Taste and Adjust:
Taste the soup and adjust the seasonings, adding more salt, pepper, or spices if needed.
8. Serve and Garnish:
Ladle the pumpkin soup into bowls and garnish with your choice of toppings.
Toasted pumpkin seeds, a dollop of sour cream, croutons, or a sprinkle of chopped parsley all make excellent options.
9. Enjoy and Embrace Fall:
Grab a spoon, cozy up with your bowl of pumpkin soup, and relish the warmth and comfort of autumn flavors.
When the weather turns chilly and the leaves begin to fall, there’s nothing quite as inviting as a bowl of homemade pumpkin soup. With its creamy texture, aromatic spices, and rich pumpkin flavor, this recipe captures the essence of fall in every spoonful. Whether enjoyed as a comforting meal on its own or as a delightful appetizer, this ultimate pumpkin soup is a culinary celebration of the season’s bounty. So, gather your ingredients, stir up some coziness, and let the flavors of fall envelop you in warmth and contentment.
Freedom Pines Farm 