Spiced Harvest Pumpkin Soup Recipe

Spiced Harvest Pumpkin Soup Recipe
Spiced Harvest Pumpkin Soup Recipe photo by Taste of Home
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Spiced Harvest Pumpkin Soup Recipe

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Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.—Jason Johnson, West Valley City, Utah
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 35 min.

Ingredients

  • 6 medium carrots, shredded
  • 1 large sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 tablespoons butter
  • 1 medium apple, peeled and shredded
  • 5 garlic cloves, minced
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup minced fresh parsley
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup heavy whipping cream
  • Salted pumpkin seeds or pepitas

Directions

In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds. Yield: 10 servings (2-1/2 quarts).
Originally published as Harvest Pumpkin Soup in Healthy Cooking Annual Recipes Annual 2010

Nutritional Facts

1 cup (calculated without pumpkin seeds): 208 calories, 14g fat (8g saturated fat), 46mg cholesterol, 511mg sodium, 19g carbohydrate (11g sugars, 6g fiber), 5g protein.

  • 6 medium carrots, shredded
  • 1 large sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 tablespoons butter
  • 1 medium apple, peeled and shredded
  • 5 garlic cloves, minced
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup minced fresh parsley
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup heavy whipping cream
  • Salted pumpkin seeds or pepitas
  1. In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
  2. Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds. Yield: 10 servings (2-1/2 quarts).
Originally published as Harvest Pumpkin Soup in Healthy Cooking Annual Recipes Annual 2010

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