Creamy Pumpkin Spice Soup
Warm up on a chilly fall day with this creamy pumpkin spice soup. Filled with good-for-you vegetables and warming fall spices, this velvety smooth soup is healthy comfort food at its best!
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 leek, white and light green parts only, chopped
- 2 stalks celery, diced
- 2 large carrots, peeled and diced
- 1/2 tsp kosher salt
- freshly ground black pepper
- 1 1/2"-2" piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 2 Tbsp tomato paste
- 1 cup pure cooked pumpkin purée (from a can or homemade)
- 4-5 cups homemade or low sodium chicken, turkey or vegetable stock
- 1 cup evaporated milk
- 1/2 cup orange juice
- 2 tsp honey
- plain Greek yogurt, sriracha and pepitas for garnishing (optional)
Instructions
- In a large saucepan or Dutch oven, heat the olive oil and butter over medium heat. Add the leek, celery, carrot, salt and a few cracks of black pepper. Sauté, stirring frequently, until the vegetables start to soften, about 8-10 minutes. If the vegetables start to brown, reduce the heat.
- Add the ginger and garlic, and sauté 30 seconds, just until fragrant. Add the turmeric and the cinnamon, and stir to coat the vegetables in the spices. Stir in the pumpkin purée and the tomato paste, and cook, stirring frequently, until the colour starts to darken, about 2 minutes.
- There should be a medium-brown, cooked-on coating of spices, pumpkin and tomato paste on the bottom of the pot. Deglaze the pot by adding one cup of the stock and using a spatula or wooden spoon to scrape up the brown bits. Stir in 3 more cups of broth, cover the pot and bring the soup to a boil. Reduce the heat and simmer gently, about 15 minutes, until the vegetables are very tender. Remove from heat and purée until smooth with an immersion blender. Stir in the evaporated milk, orange juice and honey. If soups seems too thick, add additional broth, 1/4 cup at a time, until desired consistency is reached. Adjust salt, pepper and honey to taste. Gently reheat and serve, garnished with plain Greek yogurt, sriracha and pepitas, if desired.