Image of Pumpkin Soup

Pumpkin Soup

Category

Soups Stews & Chili

Servings

6

Prep Time

20 minutes

Cook Time

35 minutes

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 chicken stock (or vegetable broth)
  • Salt and pepper to taste

  • 1 cup Cabot Greek Yogurt

  • ¼ cup Pepitas or roasted pumpkin seeds 

  • 4 ounces Cabot Cheddar Cheese, shredded (about ½ cup)

Image of Pumpkin Soup

Directions

  1. HEAT the olive oil and butter in a large stockpot over medium heat.

  2. ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.

  3. ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.

  4. 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.

  5. SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.

Nutrition

Nutrition

Serving Size
1/6 of recipe
per serving
Calories
560
Amount/Serving % Daily Value
Fat
46 grams
71%
Saturated Fat
33 grams
165%
Cholesterol
45 milligrams
15%
Sodium
830 milligrams
35%
Carbs
31 grams
10%
Fiber
5 grams
20%
Sugar
15 grams
Protein
15 grams
Calcium
295 milligrams
30%