Go Back
Print
Pumpkin soup in a white pumpkin bowl.

Pumpkin Soup

This creamy pumpkin soup is filled with delicious flavours of fall and makes a nice, hearty meal on those cool fall days.

Course Main Course, Side Dish
Cuisine American, vegetarian
Keyword fall recipes, pumpkin recipes, soups, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10

Ingredients

  • 2 tbsp olive oil
  • 1 leek sliced
  • 2 celery stalks
  • 1 large potato diced
  • 2 tsp curry powder
  • 6 cups vegetable broth
  • 1 can pumpkin 796 mL
  • 1 can 2% evaporated milk 350 mL
  • 1 tsp pepper
  • salt and pepper to taste
  • croutons

Instructions

  1. Heat oil in a large pot over medium heat. Saute the leek and celery for 3-4 minutes until soft.
  2. Add diced potato, vegetable stock, curry powder, pepper, and pumpkin. Stir well and bring to a boil. Reduce the heat to simmer and cover. Cook for 14-15 minutes or until the potatoes are tender.
  3. Stir in milk and cook until heated.
  4. Serve with salt and pepper to taste and top with croutons.

Recipe Notes

This recipe should make about 10 servings if using as a side or starter and 4-5 servings if using as a main course.