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Creamy Spiced Pumpkin Soup

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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Creamy pumpkin soup.

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 LeftoversSoup 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
Creamy pumpkin soup.
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 LeftoversSoup 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

  1. 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.
  2. 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.
  3. 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.
  4. Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour and all spices (cinnamon, ginger, cloves, black pepper, sea salt, nutmeg and cardamom) and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
  5. Serve immediately topped with fresh chives and toasted pumpkin seeds.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. 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.
  2. 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.
  3. 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.
  4. Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour and all spices (cinnamon, ginger, cloves, black pepper, sea salt, nutmeg and cardamom) and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
  5. Serve immediately topped with fresh chives and toasted pumpkin seeds.

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