SPICED HARVEST PUMPKIN SOUP

Spiced Harvest Pumpkin Soup image

Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 19

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Ingredients

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

Steps:

In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.