Pumpkin Soup

prep time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

servings: 6

Share

Warm spices, sweet fresh pumpkin puree and coconut milk, and Cabot's Greek yogurt marry together for a cozy fall-inspired soup that will warm the soul. A sprinkle of crunchy pepitas and tangy Cabot cheddar cheese sends it over the top.

Explore all of Cabot's soup, stew and chili recipes and let us know how you like them!

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)

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

Warm spices, sweet fresh pumpkin puree and coconut milk, and Cabot's Greek yogurt marry together for a cozy fall-inspired soup that will warm the soul. A sprinkle of crunchy pepitas and tangy Cabot cheddar cheese sends it over the top.

Explore all of Cabot's soup, stew and chili recipes and let us know how you like them!

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.