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Spiced Pumpkin Soup

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)

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.


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.


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.)


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

Nutrition Facts

Servings 8

Amount Per Serving
Calories 162
% Daily Value *
Total Fat 9g14%

Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 81mg4%
Total Carbohydrate 18g6%

Dietary Fiber 3g12%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.