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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