Sweet Pumpkin Soup
Cool, crisp fall evenings call for the warmth and comfort of a big bowl of soup filled with the flavors of the season. This Sweet Pumpkin Soup is a naturally sweetened, creamy fall staple made with canned pumpkin, carrots, celery, honey, and a medley of autumnal spices — a dish destined to become your fall go-to.
Ingredients
- 1/2 cup carrots, chopped
- 1/2 cup celery stalks, diced
- 1 cup shallots, chopped
- 3 tablespoons butter
- 30 ounces canned pumpkin (not pie filling)
- 6 cups chicken or vegetable broth
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 cup heavy cream
- 1/4 cup Busy Bee Raw Honey
- salt, to taste
- pepper, to taste
- parsley, optional
- red pepper flakes, optional
Instructions
- In a stockpot, sauté carrots, celery, and shallots in butter until slightly browned.
- Add pumpkin, broth, cloves, allspice, and ginger. Bring the mixture to a simmer and cook for about 20 minutes.
- Remove from the stockpot and purée using an immersion blender.
- Return to the stove and slowly add cream and honey, stirring until well combined.
- Return to a simmer and adjust seasoning with salt and pepper, to taste.
- Garnish with parsley and red pepper flakes, if desired.
Cook’s Notes
Puree the soup directly in the pot with an immersion blender for easy cleanup and a smoother texture. Add the cream and honey after pureeing and keep the heat low so the soup doesn’t boil, which helps prevent the cream from separating.
Ingredient Swaps
Vegetable broth can be used in place of chicken broth for a fully vegetarian version, and coconut milk can stand in for heavy cream for a dairy-free option. If you don’t have all three warm spices on hand, a couple teaspoons of pumpkin pie spice can be substituted for the cloves, allspice, and ginger.
Serving Suggestions
Serve this Sweet Pumpkin Soup warm with a slice of crusty bread or a simple green salad for a cozy fall meal. A drizzle of extra honey or cream on top makes for a nice finishing touch.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, since it contains cream and can curdle if boiled too quickly.
Common Questions
Can I make this pumpkin soup ahead of time?
Yes, you can make the soup up through pureeing a day in advance, then reheat gently and stir in the cream and honey just before serving.
Can I freeze this soup?
It’s best to freeze the soup before adding the cream, since dairy can separate when thawed; add the cream and honey after reheating from frozen.
What can I use instead of an immersion blender?
You can carefully transfer the soup in batches to a standard blender and puree until smooth, then return it to the pot to finish.
