Fall Pumpkin Spice Soup
This is a classic, easy pumpkin soup made with fresh pumpkin. Thick, creamy and full of flavor, this is THE pumpkin soup recipe you will make now and forever! Enjoy!
- 1 small Sugar Pie pumpkin 3- to 3½-pound
- 2 tablespoons vegetable oil
- 1 medium yellow onion coarsely chopped
- 2 cloves garlic finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cardamom
- 1 pinch ground cloves
- 6 cups vegetable broth plus more if needed for thinning
- 1/2 cup heavy cream
- Kosher salt
- ground pepper
- Heat the oven to 400°F.
- Halve the pumpkin, remove the seeds, and cut into 8 to 10 slices. Reserve the seeds for another use (such as roasting in the oven).
- Arrange the pumpkin slices on a parchment-lined baking sheet and bake for 30 to 45 minutes, until softened and gently caramelized. Let cool slightly, then remove the skin and cut the flesh into 1-inch pieces.
- In a large pot over medium heat, heat the oil.
- Cook the onion, stirring occasionally, for about 5 minutes, until softened. Add the garlic, coriander, cumin, allspice, cinnamon, nutmeg, cardamom, and cloves and cook, stirring, for 1 to 2 minutes, until fragrant.
- Add the broth and pumpkin cubes and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes.
- Remove the pot from the heat. Let the soup cool slightly. Transfer to a food processor and purée until smooth.
- Return the soup to the pot, bring to a gentle simmer, and add the cream. (If the soup is too thick, you can add an extra cup of broth to thin.)
- Stir to combine and let the soup simmer for 1 to 2 minutes more; season with salt and pepper.
- Divide the soup among bowls and serve.
Calories: 193kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 308mgPotassium: 823mgFiber: 3gSugar: 8gVitamin A: 19591IUVitamin C: 22mgCalcium: 71mgIron: 2mg
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