An easy and creamy pumpkin soup using canned pumpkin
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Servings: 4servings
Calories: 173kcal
Author: Mia Kouppa
Equipment
Soup pot
High heat blender or immersion blender
Ingredients
2tbspbutteror olive oil
1large onion, diced
3cloves garlic
1bay leaf
4cardamom pods
½tspnutmeg
1cinnamon stick
½tspground cumin
30ouncescanned pumpkin puree
1medium potato, cut into small dice
4cups(1,000 mL) vegetable stock
1tspsalt
½cup(125 mL) milk or heavy creamor non dairy milk
Instructions
In a large pot melt the butter (or heat the olive oil) and saute the onion and the garlic. Cook, stirring regularly, until caramelized.
2 tbsp butter, 1 large onion, diced, 3 cloves garlic
Add the bay leaf, cardamom pods, nutmeg, cumin and cinnamon and saute until fragrant.
1 bay leaf, 4 cardamom pods, ½ tsp nutmeg, ½ tsp ground cumin, 1 cinnamon stick
Add the pumpkin puree, potato and vegetable stock. Bring to a boil and then heat over medium heat for 25 - 30 minutes, until potatoes are cooked through.
30 ounces canned pumpkin puree, 1 medium potato, cut into small dice, 4 cups (1,000 mL) vegetable stock
Remove the bay leave and cinnamon stick. Transfer your soup to a high heat blender, or use an immersion blender, to puree the soup.
With the soup back in the pot, keep it on a low simmer. Stir in the salt and the milk or cream.
1 tsp salt, ½ cup (125 mL) milk or heavy cream
Serve and enjoy!
Notes
To make this soup vegan, use olive oil instead of butter and non-dairy milk instead of dairy milk.