Sweet Spiced Pumpkin Soup

This Sweet Spiced Pumpkin Soup is easy enough for a weeknight dinner, but it also makes a delicious soup for holiday entertaining. If you love pumpkin, you'll totally fall for this soup! 

I hope you're not tired of pumpkin yet because I am taking my pumpkin obsession to an extreme right now.   Pumpkin pancakes, pumpkin cookies, pumpkin dip, and so on and so forth.  I love pumpkin!

I had this pumpkin soup at a Christmas party somewhere in Virginia nearly ten years ago.  It was so good, and I raved about it so much that the hostess shared her recipe with me at the end of the party.   Then, I forgot all about it.

I recently discovered the recipe again while cleaning out the cookbook shelves and with a few slight adaptations, it was a delicious surprise once again.  This soup is really good!  The blend of spices and a touch of sweetness compliment the pumpkin, which really is the star of the show.  This recipe also freezes well, which is a huge help now that school is in full swing around here.

Yield: 8

Sweet Spiced Pumpkin Soup

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Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 ½ tablespoons butter
• ¾ cup diced carrot
• ¾ cup diced celery
• ¾ cup sliced ripe banana
• ½ onion,chopped
• 1 garlic clove, minced
• 3 ½ cups chicken broth, divided
• 2 cups pumpkin puree
• ¾ cup unsweetened coconut milk
• ¼ cup sweetened condensed milk
• 1 whole clove
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ½ teaspoon dried sage
• ¼ teaspoon ground allspice
• ¼ teaspoon yellow curry powder

Instructions

1. In a large pot, melt butter over medium-high heat. Add carrots, celery, banana, onion, garlic. Saute vegetables until they are soft, approximately 10 minutes.
2. Add ½ cup of broth, then transfer mixture to blender, or use submersion blender, and blend until smooth. Return mixture to pot and add remaining 3 cups of broth and all other remaining ingredients. Bring soup to a boil and simmer over medium-high heat for 15 minutes.
3. Cool slightly. Using a submersion blender, or carefully transferring mixture in batches to a blender, puree soup until smooth. Return soup to pot and season to taste with salt and pepper. Sprinkle with fresh cilantro if desired. Serve warm.

Notes

Adapted from Bon Appetit