DESCRIPTION OF AUTUMN SPICE PUMPKIN SOUP
Dive into the creamy comforts of Autumn Spice Pumpkin Soup, inspired by the earthy flavours of fall. This soup blends the richness of pumpkin with a hint of sweet maple syrup and warming spices, creating a nourishing dish that’s perfect for chilly days. Light butter and a splash of milk add a silky texture, while a sprinkle of pepitas and brown sugar on top provides a delightful crunch.
RECIPE CATEGORY
- Dinner
SERVING SIZE
- Serves 6
CUISINE
- American
PREPARATION/TECHNIQUES
- Simmer
OCCASION/HOLIDAY
- Fall, Thanksgiving, Winter Comfort Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, Low Fat, Low Sodium, Vegetarian
DISH TYPE
- Soup / Stew
INGREDIENTS FOR AUTUMN SPICE PUMPKIN SOUP
- 2 tablespoons light butter
- 2 cans (15 oz each) pumpkin puree
- 2 cans (14 oz each) low sodium chicken broth (or vegetable broth for a vegetarian version)
- 1/2 cup fat-free milk
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- Garnish: Pepitas and brown sugar
FULL NUTRITIONAL INFORMATION
- Calories: Approx. 180 per serving
- Protein: 3g
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 7g
- Sodium: 300mg
PREPARATION FOR AUTUMN SPICE PUMPKIN SOUP
- Heat Butter: In a large pot, melt the butter over medium heat.
- Combine Ingredients: Add the pumpkin, broth, milk, and maple syrup to the pot. Stir well to combine.
- Season: Mix in the ginger, salt, and pepper.
- Simmer: Bring the mixture to a low simmer and cook for about 20 minutes, stirring occasionally.
- Blend: For a smoother texture, use an immersion blender to puree the soup directly in the pot.
- Serve: Ladle the soup into bowls and garnish with pepitas and a sprinkle of brown sugar.
PREP TIME
- 10 minutes
COOKING TIME
- 20 minutes
TIPS FOR AUTUMN SPICE PUMPKIN SOUP
- For an extra creamy texture, substitute milk with coconut milk.
- Enhance the flavour by roasting the pumpkin puree in the oven for a few minutes before adding it to the soup.
VARIATIONS
- Spice It Up: Add a pinch of nutmeg or cloves for deeper spice flavours.
- Protein Boost: Stir in some cooked quinoa at the end for added protein and texture.
PREPPING AND STORAGE GUIDE FOR AUTUMN SPICE PUMPKIN SOUP
- Refrigerate in a sealed container for up to 4 days or freeze for up to 2 months. Reheat gently, adding a little water or broth if the soup is too thick.
Enjoy the rich, comforting flavours of our Autumn Spice Pumpkin Soup, a perfect dish to warm up your family on any cold evening.