Pumpkin soup is my new fall favorite! And I’m definitely taking advantage of pumpkin season! Creamy yet light, it is definitely spiced to perfection!
I’m going to start off this post by complaining….I know, I know, no one wants to hear it, but the truth must be told! Nadia and I went out pumpkin picking. As you may or may not know, we were preparing for a whoooole bunch of pumpkin recipes. I mean, it tis the season!
Anyway, I digress…so preparing the pumpkin was really difficult for me! Like it took a lot of time and effort! I used two different kinds of hand peelers and my mom used a knife to peel the skin, and we were going to town! But it took a lot of energy! I felt like I did a full upper body workout, which hey, I can’t say I’m mad at that. I’m wondering though…is there an easier way to peel a pumpkin??? If so, pleeeeeease share with meeeeee!
Now, on to the bright side. After we finished peeling and cleaning out the inside, slicing was a breeze hahah! Another benefit, one pumpkin gives you enough material for several recipes. So all the effort is not in vain! Check out what to do with the seeds in our Roasted Sumac Pumpkin Seeds recipe! Orrrrrrr, if you’re in the mood for sweet and feeling adventurous with your leftover pumpkin, our Candied Pumpkin recipe!
Back to our Pumpkin Soup! Luxuriously creamy and perfectly spiced, it was so easy to make! It’s really light and healthy since we used yogurt and not cream. But it gives it this more complex tartness, which is balanced nicely by the sugar and spices we added! I really think it’s a great soup to try this fall and winter. Let us know what you think!
Perfect for fall, this soup is rich, creamy & flavorful, while still staying light!
- 12 ounces vegetable broth
- 2 pounds pumpkin, cooked
- 2 cloves garlic, pressed
- 1 large yellow onion, chopped (about 2/3 cup)
- 1 cup yogurt, plain
- 2 tbsp sugar
- 1/4 tsp cinnamon, ground
- 1/8 tsp cloves, ground
- 1/8 tsp ginger, ground
- 1/8 tsp nutmeg, ground
After peeling and cutting up pumpkin, place in a large pot and cover with water. Cook on medium-high heat until the pumpkin is tender. Save 1-2 cups of pumpkin water in case you want to thin soup later.
Pour vegetable broth into a large pot. Add pumpkin, garlic and onion. Cook until all veggies are super tender and falling apart. Use an immersion blender or transfer soup to a regular blender and process until it's an even consistency (if it's too thick, at this point you will add reserved pumpkin water). Pour back into the pot.
On low heat, continue to simmer. Add in yogurt and stir until well incorporated. Then add all the spices and stir well again. Enjoy!
Play around with the spices. If you like certain spices more than other use less or leave out all together! Garnish with some veggies chips or roasted pumpkin seeds and a touch of yogurt!