Spiced Pumpkin Soup Recipe
This is the soup of the holiday season, make it and let the tasty aroma fill the house.
Ingredients:
1 1/2 Tbsp. Butter
3/4 Cup Carrot, chopped
3/4 Cup Celery, chopped
3/4 Cup ripe Banana, chopped
1/2 Onion, chopped
1 Garlic Clove, minced
1 Bay Leaf
1 Whole Clove
5 Cups Low-Sodium Chicken Broth
2 Cups Pure Pumpkin, canned
3/4 Cup Unsweetened Coconut Milk, canned
1/4 Cup Sweetened Condensed Milk
1/2 tsp. Dried Sage Leaves, crumbled
1 tsp. Ground Nutmeg
1/2 tsp. Ground Coriander
1/2 tsp. Ground Cinnamon
1/4 tsp. Yellow Curry Powder
1/4 tsp. Ground Allspice
1/4 Cup Fresh Cilantro, chopped
Directions:
In a large pot over medium-high heat, melt the butter, then add the celery, carrot, onion, banana, bay leaf, and garlic and sauté for about 10 minutes, then discard the bay leaf.
Puree the mixture until it’s smooth, then return to the pot and add the broth, pumpkin, coconut milk, condensed milk, and the rest of the spices, except the cilantro. Let the soup boil on medium-high heat for 15 minutes. Let the soup slightly cool.
In batches, puree the soup until it’s smooth, and return the soup to the pot and season to taste with salt and pepper. Let the soup simmer, and divide among 8 bowls. Sprinkle the cilantro on top.
And Enjoy!
Yield: 8 servings
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