Creamy Pumpkin Spiced Soup
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This fall inspired soup was created with my friends at Organic Valley. This Creamy Pumpkin Spiced Soup is an easy fall inspired soup recipe that uses the best dairy from Organic Valley!
If you are looking for more cozy soup recipes, be sure to check out some of my other favorites like my Creamy Sausage Potato & Kale Soup, Healthy Chicken & Kale Soup, or my Broccoli Cheddar Soup.
Table of Contents
When the idea came for a creamy pumpkin soup, I knew I wanted to add some spices to it, because, hello — it's pumpkin spice season! And even though this pumpkin soup has spices, it's still a savory dish that can be served as a meal or as a side dish. I topped it with toasted pumpkin seeds and fresh scallions. Serve it with warm bread for dipping or cheese and crackers for a fall inspired lunch.
I love Organic Valley as they have the absolute best dairy! They go above and beyond the organic standards for animal care and so much more. Spending the little extra on quality dairy will really make a difference in a creamy based soup recipe like this!
Why You'll Love This Recipe
Seasonal Delight: Creamy Pumpkin Spiced Soup captures the essence of fall perfectly! It blends the warm, comforting flavors of pumpkin and cozy spices like cinnamon, nutmeg, and cloves. It's a cozy, seasonal recipe that brings autumn to your table.
Nutrient-Rich: Pumpkin is a powerhouse of nutrition, loaded with vitamins A and C, fiber, and antioxidants. This soup not only tastes delicious but also provides a healthy boost to your diet, supporting your immune system and overall health.
Easy to Make: Creamy Pumpkin Spiced Soup is incredibly easy to make. Whether you serve it as a starter, a main course, or even as a side dish, it pairs well with a variety of other fall dishes and can be made in advance for convenient, stress-free meals.
Ingredients & Health Benefits
Pumpkin: I use organic canned pumpkin for ease. Pumpkin is a super food that helps with skin health, heart health, and more.
Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream, it's the best!
Milk: I use Organic Valley Grassmilk in this recipe for added nutrients.
Sweet Potatoes: I use organic sweet potatoes, they're loaded with vitamin A.
Butter: Organic Valley Salted Butter is what I used here.
White Onion: I love organic white onion for flavor, you can also use yellow. Onions are tons of antioxidants.
Garlic: I use organic whole garlic cloves here, but you can also use minced garlic.
Vegetable Broth: Organic vegetable broth is used in the base, you can also use chicken broth as well.
Flour: I use organic whole wheat flour in this recipe.
Spices: I use organic cinnamon, ginger, cloves, cardamom, nutmeg, salt, and pepper.
Scallions: I top this soup with organic scallions.
Pumpkin Seeds: I top this soup with organic pumpkin seeds for garnish.
Tools Needed
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Step by Step Instructions
Step 1
Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.
Step 2
While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.
Step 3
Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée, and vegetable stock and blend until smooth.
Step 4
Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour, and cinnamon, ginger, cloves, black pepper, sea salt, nutmeg, and cardamom, and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
FAQ's
This is a delicious side dish to any meal or you can even serve it as a main course. I love serving this as a main course with my French Baguettes or as a side dish to Chicken and Brussels Sprouts Sheet Pan Dinner.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Creamy Pumpkin Spiced Soup
Equipment
Ingredients
Soup
- 2 pounds sweet potatoes (left whole)
- 2 tablespoons Organic Valley Salted Butter
- ½ cup diced white onion
- 1 garlic clove (minced)
- 1 ½ cups pumpkin purée
- 1 cup vegetable stock
- 3 cups Organic Valley Grassmilk Milk
- 2 cups Organic Valley Heavy Whipping Cream
- 2 tablespoons whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
Topping
- scallions (chopped)
- toasted pumpkin seeds
Instructions
- Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.
- While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.
- Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée, and vegetable stock and blend until smooth.
- Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour, and cinnamon, ginger, cloves, black pepper, sea salt, nutmeg, and cardamom, and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
- Serve immediately topped with fresh chives and toasted pumpkin seeds.
Notes
Nutrition
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