Creamy Pumpkin Soup With Yogurt
This savory pumpkin soup is perfect for fall! It is creamy, kissed with yogurt and accented with fun spices. It will warm you from the inside out!
Servings: 10 Servings
Ingredients
- 1 Tablespoon butter or coconut oil
- 1 medium onion chopped
- 1 teaspoon ground turmeric
- 1 clove garlic
- ½ teaspoon ground ginger
- 1 pinch nutmeg
- 30 ounces canned pumpkin puree or 3½ to 4 cups
- 2 cups whole milk
- 2 tsp all-purpose flour
- 1½ cups plain yogurt
- salt and pepper
- optional garnish: more yogurt fried sage leaves, pumpkin seeds
Instructions
- In a large stock pot or dutch oven, melt 1 Tablespoon butter or coconut oil over medium heat. Add the 1 medium onion (diced) and cook until it starts to soften.
- Add 1 teaspoon ground turmeric, 1 clove garlic, ½ teaspoon ground ginger, and 1 pinch nutmeg and cook until fragrant.
- Stir in 30 ounces canned pumpkin puree and 2 cups whole milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
- If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
- Stir 2 tsp all-purpose flour into 1½ cups plain yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.
- Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.
Nutrition
Serving: 1Serving | Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 330mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13387IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 1mg
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