Creamy Pureed Pumpkin Soup

Creamy Pureed Pumpkin Soup


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Stay warm on a cool evening with a bowl of this sweet and spiced soup made of pureed pumpkins, agave nectar, and a hint of ginger, paprika, cinnamon, and nutmeg. Add a crunch to your own pumpkin soup by topping it with chopped walnuts.

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Serving Size / Yield

4 servings


  • 2 1/2 tsp. Olive Oil
  • 1 Medium Onion, peeled and diced
  • 1 Large Carrot, peeled and diced
  • 1 15 oz. can Pumpkin Puree
  • 1/3 tsp. Ground Ginger
  • 1/8 tsp. Hungarian Sweet Paprika
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1 Tbs. Agave Nectar
  • 2 C. Vegetable Broth
  • 1/2 C. Half-and-Half

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Warm the olive oil in a large saucepan over medium heat. Add the diced onion and carrot and cook until tender, stirring often. Stir in the pumpkin, ginger, paprika, salt, cinnamon, nutmeg, agave nectar, and vegetable broth. Reduce heat to low and let pumpkin mixture simmer for 10 minutes. Remove from heat and let cool for 5 minutes. Transfer mixture to a food processor or blender, and puree until smooth. Pour soup back into saucepan. Whisk in the half-and-half. Return soup to a simmer and let cook for 5 minutes until heated through.

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