Sweet Spiced Pumpkin Soup

I hope you’re not tired of pumpkin yet because I am taking my pumpkin obsession to an extreme right now.   Pumpkin pancakes, pumpkin cookies, pumpkin dip, and so on and so forth.  I love pumpkin!

I had this pumpkin soup at a Christmas party somewhere in Virginia nearly ten years ago.  It was so good, and I raved about it so much that the hostess shared her recipe with me at the end of the party.   Then, I forgot all about it.

I recently discovered the recipe again while cleaning out the cookbook shelves and with a few slight adaptations, it was a delicious surprise once again.  This soup is really good!  The blend of spices and a touch of sweetness compliment the pumpkin, which really is the star of the show.  This recipe also freezes well, which is a huge help now that school is in full swing around here.

Sweet Spiced Pumpkin Soup


1 1/2 tablespoons butter
3/4 cup diced carrot
3/4 cup diced celery
3/4 cup sliced ripe banana
1/2 onion,chopped
1 garlic clove, minced
3 1/2 cups chicken broth, divided
2 cups pumpkin puree
3/4 cup unsweetened coconut milk
1/4 cup sweetened condensed milk
1 whole clove
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dried sage
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder


In a large pot, melt butter over medium-high heat.  Add carrots, celery, banana, onion, garlic.   Saute vegetables until they are soft, approximately 10 minutes.

Add 1/2 cup of broth, then transfer mixture to blender, or use submersion blender, and blend until smooth.  Return mixture to pot and add remaining 3 cups of broth and all other remaining ingredients.  Bring soup to a boil and simmer over medium-high heat for 15 minutes.

Cool slightly.  Using a submersion blender, or carefully transferring mixture in batches to a blender, puree soup until smooth.  Return soup to pot and season to taste with salt and pepper.  Sprinkle with fresh cilantro if desired.  Serve warm.

Makes 8 servings.

Adapted from Bon Appetit

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