This recipe came into my life by way of Bon Appetit magazine back in 2002. Their Thanksgiving issue that year gave me lots of recipes that I come back to every year when I want something warm and cozy. I brought this recipe into our family celebration when my brother Ryan married a vegetarian. It gave her an option to have something special instead of just a bowl of mashed potatoes or a salad. Now, we can’t imagine having our big Christmas dinner without it. I also make it pretty regularly during the winter months as it is so darn delicious and easy to make.

Living in Denmark, I’ve had to make a couple of adjustments:

  • I buy my canned pumpkin when I’m in the US. There are a few places in Copenhagen where I can buy it, but I’m not in those places when I want my soup.
  • I have to make my own sweetened condensed milk. I was stressed when I found out that my local grocery store didn’t carry it. Luckily for me, the internet is a wonderful resource. Now, I make the exact amount I need and I don’t have to worry about wasting anything:
    • 1/4 cup + 1/2 tsp. dry milk, 1/8 cup warm water, 3 tablespoons sugar
  • We make our own stock at home. I never would have imagined doing that when I was running around from gig to gig in LA, but now, I can’t imagine using anything but homemade. It makes such a difference and it is really easy to do.

If you decide to give this soup a try, let me know how you like it in the comments below. 

Yields8 Servings

 1 ½ tsp Butter
 ¾ cup Carrot, chopped
 ¾ cup Celery, chopped
 ¾ cup Ripe Banana, chopped
 ½ Onion, chopped
 1 Garlic Clove, minced
 1 Bay Leaf
 1 clove
 5 cups Low-Salt Chicken Broth
 2 cups Canned Pure Pumpkin
 ¾ cup Canned Unsweetened Coconut Milk
 ¾ cup Sweetened Condensed Milk
 1 tsp ground nutmeg
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp crumbled dried sage leaves
 ¼ tsp ground allspice
 ¼ tsp yellow curry powder
 ¼ cup chopped fresh cilantro (opt)
 Sour Cream or Plain Yogurt (opt)

1

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.

2

Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro sour cream. Boil soup over medium-high heat 15 minutes to blend flavors.

3

Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4

Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Ingredients

 1 ½ tsp Butter
 ¾ cup Carrot, chopped
 ¾ cup Celery, chopped
 ¾ cup Ripe Banana, chopped
 ½ Onion, chopped
 1 Garlic Clove, minced
 1 Bay Leaf
 1 clove
 5 cups Low-Salt Chicken Broth
 2 cups Canned Pure Pumpkin
 ¾ cup Canned Unsweetened Coconut Milk
 ¾ cup Sweetened Condensed Milk
 1 tsp ground nutmeg
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp crumbled dried sage leaves
 ¼ tsp ground allspice
 ¼ tsp yellow curry powder
 ¼ cup chopped fresh cilantro (opt)
 Sour Cream or Plain Yogurt (opt)

Directions

1

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.

2

Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro sour cream. Boil soup over medium-high heat 15 minutes to blend flavors.

3

Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4

Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Spiced Pumpkin Soup

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