Two bowls of pumpkin vegetable soup
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Pumpkin Vegetable Soup

Pumpkin Vegetable Soup is full of amazing flavors including nutmeg, cumin and cinnamon.  The roasted vegetables add a natural sweetness and depth of flavor to the soup that makes it the perfect fall meal.

Pumpkin Vegetable Soup is full of amazing flavors including nutmeg, cumin and cinnamon.  The roasted vegetables add a natural sweetness and depth of flavor to the soup that makes it the perfect fall meal.
Course Soup Main Dish
Cuisine American
Keyword pumpkin vegetable soup
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 149kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 1 cup canned pumpkin
  • 2 carrots largely chopped
  • 1 onion cut into wedges
  • 1 red pepper cut into pieces
  • 2 1/2 Tbsp olive oil
  • 1 potato peeled and cut into quarters or eighths
  • 1 tsp garlic minced
  • 6 cups chicken broth
  • 1/2 cup half and half or substitute coconut milk for non dairy
  • 1/2 tsp nutmeg
  • 1/4 tsp cumin
  • 3/4 tsp cinnamon
  • salt to taste
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425 degrees F.
  • Place carrots, onions, potatoes and red peppers on cookie sheet and cover with olive oil. Lightly salt and pepper.
  • Bake in oven for 45 - 60 minutes or until vegetables are soft and slightly charred on the edges.
  • Combine, chicken broth, garlic and roasted vegetables into blender and puree until smooth.
  • Add in pumpkin and blend again.
  • Return soup to pot and add in cream and seasonings. Heat gently, Stir often.

Nutrition

Calories: 149kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 890mg | Potassium: 579mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10444IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 2mg