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The Pumpkin Pie Spice Cookbook
Makes 4 servings

Light, deeply nutritious, delicious, and just exotic enough to be exciting, this pumpkin soup is fantastic. And easy! It freezes well, too—if you happen to have any leftovers.

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© 2020 Stephanie Pedersen / Sterling · Reproduced with permission. · Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino (£9.99, available from Amazon.co.uk)
  • Step 1

    Melt the butter in a large pot over medium heat. Add the onion and garlic. Stir until softened, about 5 minutes.

  • Step 2

    Add the broth to the onions and garlic. Cook 2 to 3 minutes.

  • Step 3

    Stir the pumpkin puree, coconut milk, orange juice, ginger, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.

  • Step 4

    Working in batches, pour soup into a blender until the blender’s pitcher is no more than half full. Puree soup until completely smooth, returning pureed soup to pot. Continue until all soup is blended. Alternately, use a stick blender to puree the soup in the pot.

  • Step 5

    Warm the pureed soup over medium heat. Bring to a simmer and cook another 10 minutes.

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