SPICED HARVEST PUMPKIN SOUP
Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
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Mina Mckena
[email protected]This is the worst pumpkin soup I've ever had. I'm never making it again.
Emanuela Uwa
[email protected]I don't recommend this soup. It's bland, lumpy, and way too expensive.
Ashiraf Kayongo
[email protected]This soup is way too expensive. I can get a better soup at the grocery store for half the price.
Tripti Das
[email protected]I'm not sure what I did wrong, but my soup turned out lumpy. I think I didn't blend it well enough.
Candy Alvarado
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
Sumayya Princess
[email protected]This soup is a lot of work to make, but it's worth it. It's the best pumpkin soup I've ever had.
Collins Ngeno
[email protected]The soup was too thick for my liking. I added some more broth and it was perfect.
Md Bokul
[email protected]I found the soup to be a bit bland. I added some extra spices and it was much better.
Sgora Mbatha
[email protected]This soup is a bit too spicy for my taste. Next time I'll use less cayenne pepper.
Ocin Naiok
[email protected]I didn't have any pumpkin puree on hand, so I used butternut squash instead. It worked perfectly!
IRAGUHA James Haldy
[email protected]I'm allergic to coconut milk, so I used almond milk instead. The soup was still delicious, but it was a bit thinner.
Private Louis
[email protected]I added a bit of cayenne pepper to my soup for an extra kick. It was the perfect touch of heat.
Nusarallah Nusarallah
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
tp bro
[email protected]I made this soup for a party and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation.
Maqsood Soomro
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was creamy, flavorful, and had just the right amount of spice.
Dado Khan
[email protected]This soup is so easy to make and it's absolutely delicious. I love that it's a good way to use up leftover pumpkin puree.
Lydia Finda Goweh
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The spices really brought out the flavor of the pumpkin, and the coconut milk gave it a creamy richness.
Mukesh Yogi
[email protected]This soup was a delightful burst of fall flavors! The combination of pumpkin, spices, and coconut milk created a creamy and comforting dish that was perfect for a chilly evening.