Creamy Spiced Pumpkin Soup

Name: Creamy Spiced Pumpkin Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds sweet potatoes, left whole; 2 tablespoons [Organic Valley® Salted Butter]; 1/2 cup diced white onion; 1 garlic clove, minced; 1 1/2 cups pumpkin purée; 1 cup vegetable stock; 3 cups [Organic Valley® Whole Milk]; 2 cups [Organic Valley® Heavy Whipping Cream]; 2 tablespoons whole wheat flour; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon cloves; 1/2 teaspoon black pepper; 1/2 teaspoon fine sea salt; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom; Chives, minced; Toasted pumpkin seeds

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Cool fall days call for a soup the whole family will love. This Creamy Spiced Pumpkin Soup is easy to make and can be served as a side dish or a meal!

Featured in:Tasty Ideas for Those Thanksgiving Leftovers Soup Sunday is the Best Cold-Weather Tradition

20 min Prep15 min Cook35 min Total

20 min Prep•15 min Cook•35 min Total

8 Servings

20 min Prep15 min Cook35 min Total

20 min Prep•15 min Cook•35 min Total

8 Servings

Cool fall days call for a soup the whole family will love. This Creamy Spiced Pumpkin Soup is easy to make and can be served as a side dish or a meal!

Featured in:

Tasty Ideas for Those Thanksgiving Leftovers Soup Sunday is the Best Cold-Weather Tradition

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Ingredients

2 pounds sweet potatoes, left whole

½ cup diced white onion

1 garlic clove, minced

1 ½ cups pumpkin purée

1 cup vegetable stock

2 tablespoons whole wheat flour

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon cloves

½ teaspoon black pepper

½ teaspoon fine sea salt

¼ teaspoon nutmeg

¼ teaspoon cardamom

Chives, minced

Toasted pumpkin seeds

Directions

Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.

While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.

Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée and vegetable stock and blend until smooth.