Spiced Pumpkin Soup

I really, really love soup. I eat it year-round…even when it’s hot outside. Over the years I’ve grown especially fond of squash-based soups–butternut squash soup being one of the most common. However, most squash-based soups require a blender (which I did not have until recently), and are generally a lot of work. I found this recipe in Good Housekeeping last fall and was immediately intrigued since it uses canned pumpkin, which sounded like way less work than dealing with a whole squash. Not surprisingly, it was less work than butternut squash soup…in fact it was downright easy! To top it off, this soup is DELICIOUS. Really. I’ve made it about 3 times by now, even though it’s no longer fall. Although its filling enough to be a meal for me, for larger eaters this might be a better appetizer soup. I also think it’s good soup to have for lunch.


Spiced Pumpkin Soup

Adapted from: Good Housekeeping (November 2012)

Pumpkin Soup


2 Tbsp. olive oil

1 large onion, chopped

1 Granny Smith apple, peeled, cored, and chopped

1 medium carrot, chopped

1/2 tsp. ground ginger

1/4 tsp ground cumin

1/4 tsp. ground coriander

1 qt. chicken broth

3/4 cup milk

1 can (15 oz.) pureed pumpkin

Pinch salt


In 5-quart saucepot, heat oil on medium. Add onion, apple, carrot. Cook 10 to 15 minutes or until vegetables are just tender, stirring often. Stir in spices; cook about one minute.

Whisk broth, milk, and pumpkin into pot. Heat to boiling on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.

Serve with croutons and/or a dollop of sour cream.


The original recipe calls for coconut milk, but I substituted with cow’s milk because it was what I had on hand.

The soup freezes and re-heats very well. I’ve made it three times now, and have thoroughly enjoyed the leftovers every time!

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