Spiced Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.3
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 189.8 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Spiced Pumpkin Soup calories by ingredient
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Delicious, with a little bit of spice to it - the ultimate homey autumn soup. Delicious, with a little bit of spice to it - the ultimate homey autumn soup.
Number of Servings: 4


    0.25 tsp Allspice
    0.25 tsp Cinnamon, ground
    0.25 tsp Nutmeg, ground
    0.25 tsp Pepper, red or cayenne
    1 small (5-1/2" long) Carrots, raw
    1 stalk, large (11"-12" long) Celery, raw
    1 clove Garlic
    2 tsp Ginger Root
    2 tbs Olive Oil, Extra Virgin
    .5 large Onions, raw
    0.84 cup 365 Everyday Value Organic Light Coconut Milk (by CELRIAN)
    5.25 cup 365 100% Pure Pumpkin Solid Pack
    4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup


1.Bring the vegetable broth to a boil in a separate saucepan; meanwhile, in a medium-sized saucepan, heat the olive oil over medium heat. Add in the garlic, onion, carrot, and celery, and stir frequently until tender (about 10 minutes). Add salt and pepper to taste.

2. Add the vegetable broth to the onion, garlic, carrot, and celery. Also add the the pumpkin and ginger. Bring to a boil, then lower heat so that the soup simmers. Simmer for 50 minutes, covered.

3. Add cinnamon, allspice, nutmeg, and cayenne pepper, stirring in well. Cover and allow to simmer another 10 minutes.

4. Puree the soup in a blender until smooth (small amounts - approx. 1/3 - at a time, so that you don't get burnt!). With a whisk, add coconut milk a little at a time until the soup is a medium-thick consistency.

*optional: add a dollop of creme fraiche (or sour cream) and make a swirl or other design

serve with fresh whole grain or country style bread

Makes 5 one-and-a-half cup servings


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