Spiced Pumpkin Soup

Spiced Pumpkin Soup
Spiced Pumpkin Soup
"When autumn comes to Chicago, I love going to Lucca's to enjoy a big bowl of pumpkin soup while sitting outside on the patio ," writes Tom Cove of Chicago, Illinois. "Can you get this terrific recipe?" A medley of exotic spices plus coconut milk and banana add complexity and rich flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Soup/Stew Milk/Cream Onion Appetizer Sauté Thanksgiving Banana Celery Carrot Pumpkin Fall Cilantro Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/2 teaspoon ground cinnamon
  • 1/2 onion, chopped
  • 1 bay leaf
  • 3/4 cup chopped celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 1/2 tablespoons butter
  • 3/4 cup chopped carrot
  • 1/4 cup sweetened condensed milk
  • 1 whole clove
  • 1 garlic clove, minced
  • Carbohydrate 17 g(6%)
  • Cholesterol 9 mg(3%)
  • Fat 9 g(13%)
  • Fiber 2 g(6%)
  • Protein 5 g(10%)
  • Saturated Fat 6 g(32%)
  • Sodium 77 mg(3%)
  • Calories 155

Preparation Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve. Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

Preparation Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve. Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.