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Ingredients
Scale
- 1 tablespoon butter
- 1 medium onion, roughly diced
- 1 carrot, peeled and roughly chopped
- 1 small sweet potato, peeled and roughly chopped
- 2 pounds pumpkin, peeled and deseeded, roughly chopped
- 5 cups water or chicken stock
- ½ tablespoon brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg (or to taste)
- Salt and pepper, to taste
- 1 bay leaf
- Cream, to taste (optional)
Instructions
- Melt butter in a large Dutch oven over medium heat.
- Add onion, carrot, sweet potato, and pumpkin. Sauté for 2-3 minutes.
- Sprinkle brown sugar, cumin, ginger, nutmeg, salt, and pepper. Sauté for another 3-4 minutes.
- Pour in chicken stock or water and add the bay leaf. Bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Return the blended soup to heat and stir in cream if desired. Warm through for 2-3 minutes.
Notes
For added depth, consider roasting the pumpkin and sweet potato before adding to the pot.
Adjust spices to match your preference; try pumpkin spice or cayenne for a twist.
This soup can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg