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Spiced Pumpkin Soup

Spiced Pumpkin Soup

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Submitted by kthomas5

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

This is pumpkin soup that goes savory, not sweet. The spice mix leans more toward an Indian or North African pantry than pumpkin pie, with cumin and coriander up front and just enough cinnamon, cloves, and nutmeg in the back to remind you what season it is. Diced potatoes and carrots round out the body so the puree turns velvety without needing any cream.

Toasting the spices in hot oil for a couple of minutes before the pumpkin goes in is the moment that makes this soup. That short stir-fry blooms the dry spices, releasing their oils and deepening the flavor in a way you cannot recreate by just simmering them. A swirl of plain yogurt and a scatter of cilantro at the end gives each bowl tang and color.

Pro Tips

  • Sub butternut squash for pumpkin if sugar pumpkin is hard to find; the soup will be slightly sweeter
  • Toast the spices for the full 2 minutes; under-toasted spices taste raw
  • Blend in batches with the lid cracked, hot soup erupts from sealed blenders
  • Let the soup rest 10 minutes before serving, the spices keep developing
  • Freezes well for up to 3 months; reheat gently from frozen with a splash of extra stock

Variations

  • Stir in a spoonful of red curry paste with the spices for a Thai-leaning version
  • Add a peeled, chopped apple with the carrots for natural sweetness
  • Top with toasted pumpkin seeds and a drizzle of chili oil for crunch and heat

Ingredients

1 15
TABLESPOON ML OLIVE OIL
4 4
EACH EACH SHALLOT
chopped *
2 2
STALKS EACH CELERY
sliced
2 2
MEDIUM MEDIUM CARROTS
coarsely chopped
2 2
MEDIUM MEDIUM POTATOES
diced
1 15
TABLESPOON ML CORIANDER
ground
2 10
TEASPOONS ML CUMIN
ground
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 1
DASH DASH NUTMEG *
2 907.2
POUNDS G PUMPKIN
peeled, seeded, coarsely chopped
5 1.2
1
X PLAIN YOGURT
to taste *
1
X CILANTRO
or chives, croutons, optional *

Directions

Heat oil in 3-quart saucepan.

Add shallots and celery and sauté 5 minutes.

Add carrots and potatoes and sauté 5 minutes longer.

Add coriander, cumin, cinnamon, cloves and nutmeg.

Stir-fry 2 minutes.

Add pumpkin and vegetable stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender.

Blend soup in food processor or blender until smooth.

Return to pan, adjust seasonings to taste and heat through.

Serve hot, garnished with swirl of yogurt, cilantro leaves or chives, and croutons if needed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 204 19% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 62mg 3%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 39%
Sugars g
Protein 10g
Vitamin A 814% Vitamin C 32%
Calcium 14% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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