I am so excited to share this recipe with you guys! I have been working with my friends at Organic Valley on some really fun recipes, and this is just one of them. They asked me to create this recipe for fall and the start of soup season. I love Organic Valley and all of their products, and I get so excited when I get to work with brands I truly love. We have been using their Organic Heavy Whipping Cream at the bakery since we opened. It’s my favorite brand of cream and if you don’t have any, then go out and get some so you can make this creamy fall soup.
When the idea came for a creamy pumpkin soup, I knew I wanted to add some spices to it, because, hello – it’s pumpkin spice season! And even though this pumpkin soup has spices, it’s still a savory dish that can be served as a meal or as a side dish. I topped it with toasted pumpkin seeds and fresh chives. Serve it with warm bread for dipping or cheese and crackers for a fall inspired lunch.
Creamy Spiced Pumpkin Soup
Makes 8 servings
2 pounds organic sweet potatoes, left whole
2 tablespoons Organic Valley Salted Butter
1/2 cup organic diced white onion
1 organic garlic clove, minced
1 1/2 cups organic pumpkin purée
1 cup organic vegetable stock
3 cups Organic Valley Whole Milk
2 cups Organic Valley Heavy Whipping Cream
2 tablespoons organic whole wheat flour
1 teaspoon organic cinnamon
1/2 teaspoon organic ginger
1/2 teaspoon organic cloves
1/2 teaspoon organic black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon organic nutmeg
1/4 teaspoon organic cardamom
Organic chives, minced
Organic toasted pumpkin seeds
Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.
While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.
Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée, and vegetable stock and blend until smooth.
Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour, and cinnamon, ginger, cloves, black pepper, sea salt, nutmeg, and cardamom, and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
Serve immediately topped with fresh chives and toasted pumpkin seeds.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!