Pumpkins are the official declaration that fall is here. The orange color is the light to wave goodbye to summer. And there’s nothing better to celebrate fall than with warm creamy pumpkin spice soup.
We took the kids to a pumpkin farm, where they got to see all these weird-shaped ones. They also noticed that not all pumpkins were orange in color. Some were green with white patches, and others were creamy white.
Anyway, it was a fun day for them, and I enjoyed the farm feel for a day. They had all kinds of activities and homemade goodies. One thing caught my attention, though: their Pumpkin Spice Icecream.
I am not a fan of ice cream or anything cold, but this one was intriguing. My daughter was lovely and allowed me to try hers. Besides being too sweet for my liking, the flavor was divine.
The ice cream inspired me to make this pumpkin spice soup as soon as we got home. I was so excited to give it a try, but I was also worried my family would not like it.
You might not know this, but I am a soup fanatic. I collect recipes from every culture. So Far, I have more than twenty soup recipes in my binder. My meal plan contains two soup days, Tuesdays and Thursdays.
Making soups was the first thing my mom taught us growing up. I made my first Chorba at 12, and my dad was proud of me. Of course, it was not as good as mom’s, but that was an accomplishment for a first-timer.
The beautiful aromas filled the house, and everyone was asking, “what’s for dinner, mom?”
At dinner time, Pumpkin Spice Soup was on the table. We were all pleased with it, especially me. It was creamy, smooth, and thick enough. The spices added an extra level of flavor and made it very soothing. It was a hit, another recipe to add to my recipe book.
Creamy Pumpkin Spice Soup
- 2 tbsp Olive oil, butter, or ghee.
- 1 Onion, chopped.
- 4 Garlic cloves, pressed.
- 2 Potatoes, diced.
- 2 Carrots, diced.
- 1 lb Pumpkin, diced.
- 2 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp Ground ginger
- 1/4 tsp Cinnamon
- 1/2 tsp Turmeric
- 1/4 tsp Ground cloves
- 1 cup Heavy cooking cream
- In a soup pot preheat the oil, then add the onions, garlic, and potatoes to saute. Allow them to turn color.
- Add the carrots and pumpkin, then give them a quick stir and saute until they turn color.
- Add in all the spices and stir to coat and to release their fragrance.
- Fill in with water to cover all the vegetables. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 20 minutes.
- Once all the vegetables are tender and the liquid reduced a bit, use an immersion blender to blend it smooth.
- Add in the cream and stir. Serve hot with crusty sourdough bread.