Pumpkin Soup

prep time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

servings: 6

Share

Ingredients

2 tablespoons Cabot Salted Butter
1 tablespoon extra virgin olive oil
One 3-pound sugar pie pumpkin, peeled, seeded, and roughly chopped into 1-inch pieces (about 6 cups) (or substitute butternut squash)
2 apples, peeled, seeded, and roughly chopped
2 medium sweet onions, chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cinnamon
1 pinch cayenne (optional)
2 (13.5 ounce) cans full-fat coconut milk
4 cups vegetable broth (or chicken stock)
Salt and pepper to taste
1 cup Cabot Plain Greek Yogurt
¼ cup Pepitas or roasted pumpkin seeds
4 ounces Cabot Extra Sharp Cheddar cheese, shredded (about 1 cup)

:::

Serving Size:

1/6 of recipe

amount per serving

CALORIES

560

% Daily Value

fat

46g

71%

saturated fat

33g

165%

cholesterol

45millig

15%

sodium

830millig

35%

carbs

31g

10%

fiber

5g

20%

sugar

15g

protein

15g

calcium

295millig

30%

:::

Directions

HEAT the olive oil and butter in a large stockpot over medium heat.
ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.
ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.
ADD the coconut milk and stock and simmer for about 20 minutes. Puree until smooth with either an immersion blender or a regular blender in batches. Season with salt and pepper, to taste.
SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.

Tags:Recipe, Soups Stews & Chili, Pumpkin, Fall, Winter, Vegetarian, Gluten Free, High Fiber, Sides

Share:

Recipe Note

You might also love this Pumpkin Chili recipe! Delicious for a cold winter's day.

Featured Products

Find a store near you

Directions

HEAT the olive oil and butter in a large stockpot over medium heat.
ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.
ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.
ADD the coconut milk and stock and simmer for about 20 minutes. Puree until smooth with either an immersion blender or a regular blender in batches. Season with salt and pepper, to taste.
SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.