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Spiced Pumpkin Soup

Spiced Pumpkin Soup — a soup recipe, 13 ingredients, about 60 min.

Serves 6 · 60 min · Soup

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 tbsp butter
  • 1 cup chopped onion
  • 3 tbsp all-purpose flour
  • ½ tsp curry powder
  • ¼ tsp cumin
  • ¼ tsp ground nutmeg
  • 2 garlic cloves, crushed
  • 1 cup peeled and cubed sweet potato
  • ¼ tsp salt
  • 2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock
  • 1 can (15 oz) pumpkin purée
  • 1 cup 1% milk
  • 1 tbsp fresh lime juice
Make it lactose-friendly
  • 1 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup 1% milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute.
  2. Add sweet potato, salt, chicken broth, and pumpkin, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20–25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
  3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0