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 Time10minutes
Cook Time20minutes
Total Time30minutes
Servings10
Ingredients
2tbspolive oil
1leeksliced
2celery stalks
1large potatodiced
2tspcurry powder
6cupsvegetable broth
1can pumpkin796 mL
1can 2% evaporated milk350 mL
1tsppepper
salt and pepper to taste
croutons
Instructions
Heat oil in a large pot over medium heat. Saute the leek and celery for 3-4 minutes until soft.
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.
Stir in milk and cook until heated.
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.