Description
A collection of comforting autumn soup recipes perfect for warming up during the chilly season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth and pumpkin puree; bring to a boil.
- Reduce heat and stir in cinnamon, nutmeg, salt, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- If desired, stir in heavy cream before serving.
- Serve hot and enjoy!
Notes
- Feel free to add other vegetables like sweet potatoes or squash.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg