Pumpkin Soup
Creamy, warming soup perfect for fall evenings
Ingredients
Instructions
-
Sauté the aromaticsHeat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
-
Add vegetables and seasoningsAdd the cubed pumpkin, carrot, and potato to the pot. Stir in the cinnamon, nutmeg, and ginger. Cook for about 5 minutes, stirring occasionally to coat the vegetables with the spices and allow their flavors to develop.
-
Simmer the soupPour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until all vegetables are very tender when pierced with a fork.
-
Blend until smoothRemove the pot from heat and let cool slightly. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer batches to a regular blender and process until smooth, then return to the pot.
-
Finish and seasonReturn the soup to low heat. Stir in the heavy cream and maple syrup. Season with salt and pepper to taste. Heat gently for 2-3 minutes without allowing the soup to boil.
-
Serve and garnishLadle the soup into warm bowls. Drizzle with a small swirl of cream and sprinkle with toasted pumpkin seeds. Serve immediately with crusty bread if desired.
Nutritional Information
215
Calories
per serving
5
Protein
g per serving
25
Carbohydrates
g per serving
12
Total Fat
g per serving
4.5
Saturated Fat
g per serving
3
Fiber
g per serving
10
Sugar
g per serving
620
Sodium
mg per serving
15
Vitamin C
% daily value
10
Iron
% daily value
Pumpkin Soup is Also Known As
Butternut Squash Soup, Cream of Pumpkin Soup, Potage au Potiron or Zuppa di Zucca
