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Spiced Pumpkin Soup


  • 2 tablespoon(s) margarine, substitute butter
  • 1 medium carrot, finely chopped
  • 1 medium onion, finely chopped
  • clove(s) (2 cloves) garlic, minced
  • 2 teaspoon(s) ground cumin
  • .5 teaspoon(s) ground cinnamon
  • 1 carton(s) (32 ounces) chicken or vegetable broth
  • 1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
  • 1 can(s) (12 ounces) carrot juice
  • .5 cup(s) pumpkin seeds (pepitas), roasted and shelled


  1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
  2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
  3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.

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