Creamy Spiced 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!
8
Mimi Council
Soups
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2 lb. sweet potatoes, left whole
2 Tbsp. 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 Tbsp. whole wheat flour
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. black pepper
1/2 tsp. fine sea salt
1/4 tsp. nutmeg
1/4 tsp. cardamom
Chives, minced
Toasted pumpkin seeds
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.
