Tuesday, October 18, 2011

Spiced Pumpkin Soup

I could've sworn I already posted this, but I can't find it... That's weird. I will just post it again. :)

The Pumpkin Posts continue!
Last week I made a huge batch of Spiced Pumpkin Soup and it was so yummy!
It was easy and it made a lot. Lately, I have been making different soups and freezing them so I would have something healthy to eat on hand. I found out about all the preservatives in canned soups and I decided making my own would be better. I have a recipe for Tomato Basil Soup, Vegan Potato Soup, Spinach and Yellow Lentils, 3 Squash Soup, and Vegetable Soup.

Here is the recipe for Spiced Pumpkin Soup!


These are the ingredients (not all pictured):
Vegetable Oil (or butter), onion, garlic, carrots, cinnamon, 1 (28 oz) can of Pumpkin, 32 oz of Vegetable broth, cumin, salt and pepper, and carrot juice.
*For my carrot juice I just blended some chopped carrots and water together.

I found a basic recipe from the Good Housekeeping website and then made my own tweaks to it.


2 tablespoons vegetable oil (margarine, substitute butter)
1 medium carrot or two small carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
32 oz of vegetable or chicken broth
1 can (29 oz) pure pumpkin (not pumpkin pie mix)
12 oz carrot juice


First, chop up those carrots, onion, and garlic. Kendall got me one of those Ninja choppers and I love our J.A. Henckel knives. They are the best! I actually cut most of it by hand until I realized we had the Ninja chop.

In a 4-quart saucepan you will either melt your butter or just pour in the 2 Tbs. of oil. Then add your carrots and onions (not the garlic yet) and let cook for 6-10 minutes until they are soft. Be sure to stir frequently or the veggies will burn.


Once your carrot s and onions are soft, add in the garlic, cumin, cinnamon, and cook for 1 minute while stirring.

Next you will add the vegetable (or chicken) broth, pumpkin, and carrot juice. Give it a stir until it is combined. Cover the saucepan and let cook on high heat until it boils. Once the soup begins to boil turn the heat down low and let it simmer for about 15 minutes while still remaining covered.


Stir before serving, add some salt and pepper if needed and enjoy!

This is the perfect soup for a cool, fall day.

Did you know that pumpkin is full of vitamins, minerals, fiber, and antioxidants. It is loaded with vitamin A and antioxidant carotenoids, paricularly alpha and beta-carotenes. It is also a good source of vitamin C, K, and E and lots of minerals, including magnesium, potassium, and iron.

Not only is it a yummy soup, but one that could keep fall/winter sickness away! :)

**Note: Every dish and kitchen utensil used in my cooking and pictured (down to the placemat) is only because of wedding gifts we received. So THANK YOU to all of our wonderful guests who blessed us more than we could have imagined!


  1. Hey! I just found your blog through Jennifer. It's great! :) I'm definitely a new reader!


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