Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 large sweet potato, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 can (15 oz) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Stir in carrots, celery, and sweet potato. Cook for 5-7 minutes until vegetables soften slightly.
- Pour in broth and pumpkin puree. Stir well, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Stir in cinnamon and nutmeg. Cook for an additional 5 minutes. Season with salt and pepper, and add red pepper flakes if desired.
- Puree the soup using an immersion blender or transfer to a blender and blend until smooth. Return to heat if needed, then serve garnished with parsley or cilantro.
Notes
- If preferred chunkier, only partially puree the soup.
- Use homemade broth for enhanced flavor.
- For a mystical visual touch, swirl in cream and add food coloring.
- Adjust spice levels: more cinnamon for warmth, chili for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Halloween/Fall
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg