Description
This easy pumpkin soup is a hit during the cold fall and winter months. The perfect healthy comfort food for the whole family!
Ingredients
Scale
- 1 tablespoon butter
- 1 medium onion (roughly diced)
- 1 carrot (peeled and roughly chopped)
- 1 small sweet potato (peeled and roughly chopped)
- 2 pounds pumpkin (peeled and deseeded, roughly chopped)
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- salt + pepper (to taste)
- 5 cups chicken stock
- 1 bay leaf
- cream (to taste (optional))
Instructions
- Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.
- Season the soup: Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
- Cook the soup: Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
- Blend the soup: Take the pot off the heat, allow to cool a little and blend the soup until smooth.
- Finish the soup: Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if you’d like. Warm for 2-3 minutes, then serve hot.
Notes
You can use winter squash like Kabocha or Hubbard as a substitute for pumpkin. If using a regular blender, follow manufacturer instructions for hot liquids to avoid splashes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 68 kcal
- Sugar: 5 g
- Sodium: 36 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
Keywords: pumpkin soup, autumn, comfort food, healthy soup, winter squash