pumpkin soup
Updated on May 11, 2020
Everyone loves pumpkin. This is a easy, but hearty soup recipe to please the masses! There is no cinnamon in this dish, but there are savory spices that you’ll love like cumin and ginger. You can use pumpkins, but butternut squash and acorn squash are also delicious in this recipe. Try this recipe out as a starter or just pair it with a salad. Pumpkin and apple are a classic combination. It would be lovely with this Apple Fennel salad at lunch.
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup toasted sesame oil
- 1/4 cup butter
- 3 cloves garlic
- 1 onion
- 1 leek
- 2 shallots
- 1 teaspoon cardamom
- 1 teaspoon cumin powder
- 1 teaspoon powdered ginger
- 1 teaspoon smoked paprika
- 2 cups chopped fresh pumpkin
- 4 cups vegetable stock
- 1 cup plain yogurt
- salt and pepper
- pumpkin seeds
- sesame seeds
- chives
How To Make pumpkin soup
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Step 1Dice leek and onions.
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Step 2Crush garlic.
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Step 3Cut shallots into wedges.
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Step 4Crush garlic.
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Step 5Saute garlic, onion, leek in butter in large stock pot until soft.
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Step 6Add spices and cook for one minute more.
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Step 7Add pumpkin and stock. Bring to boil, stirring occasionally.
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Step 8Reduce heat and simmer until veggies are tender.
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Step 9Puree cooked ingredients.
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Step 10Return to soup to heat and stir the yogurt.
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Step 11Season with salt and pepper to taste.
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Step 12Heat oil to smoking point. Fry shallots until brownd and crispy
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Step 13Before serving garnish with fried shallots, pumpkin seeds and chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Tag:
#Healthy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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