This belly-warming pumpkin soup will make your heart swoon.
Pumpkin does more than give dishes a seasonal twist. The super squash is turning into a household staple, and the list of pumpkin possibilities only continues to grow. This belly-warming Pumpkin Soup will make your heart – and taste buds – swoon.
Our recipe calls for two cups of pumpkin puree, an ingredient worth bragging about. Pumpkin puree contains a boatload of nutrients like carotenoids, a powerful antioxidant, as well as vitamin A and fiber. Clean ingredients like chopped apples, onions, and garlic blend beautifully with the pumpkin to generate golden creaminess. Pumpkin pie spice adds a hint of holiday flair, while curry powder offers a savory kick. Top a bowl of this clean eating pumpkin soup with Greek yogurt and chopped pecans for a decadent finish!
- 2 cups 100% pumpkin puree canned or homemade
- 2 1/2 to 3 cups vegetable broth or chicken broth, low-sodium
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon yellow curry powder
- 1 tablespoon olive oil
- 1/4 cup honey
- 1 apple of any variety peeled, cored, and chopped
- 1/4 cup onions chopped
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 cup hazelnuts or pecans, finely chopped
- 1/2 cup sour cream or Greek yogurt, non-fat or light
- Heat one tablespoon olive oil in skillet over medium heat. Add onions and apple pieces. Cook for about 5 minutes, until onions are softened and translucent. Add minced garlic and cook for an additional 30 seconds, until it is golden and fragrant.
- Stir in vegetable broth, pumpkin puree, pumpkin pie spice, honey, salt, and curry powder. Allow to cook for 20 minutes over medium-low heat until barely simmering. Add additional stock or water if a thinner consistency is desired.
- Puree in batches in a blender, filling halfway each time, or use an immersion (hand) blender to puree the soup directly in the pot. Top with sour cream or Greek yogurt and chopped nuts, if desired.
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