Creamy, comforting soup made with the convenience of canned pumpkin makes a delicious and nourishing weeknight meal.
- 2 tablespoon butter, unsalted
- 1 medium onion diced
- 2 medium carrot chopped
- 1 medium apple peeled and chopped
- 2 cup pumpkin, canned
- 3 cup vegetable broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 cup evaporated milk
- 1/4 cup heavy cream
- 1/2 cup roasted pumpkin seeds
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, until tender, about 8 to 10 minutes.
Add pumpkin, vegetable stock and spices, simmer for 15 minutes. Then add the milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
Pour in batches into a high powered blender (or use an immersion blender) and blend until smooth and creamy.
Season, to taste, with salt and pepper. Serve with a drizzle of heavy cream and topped with pumpkin seeds.
Calories: 394kcal | Carbohydrates: 63g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 887mg | Fiber: 8g | Sugar: 47g