This soup is the perfect way to warm-up on a cool fall day.
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2 tablespoons Land O Lakes® Butter
1 large (2 cups) white onion, chopped
2 medium (1 cup) carrots, peeled, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1 (29-ounce) can cooked pumpkin
6 cups vegetable stock
1 tablespoon dry sherry
1 tablespoon agave nectar
Crème fraîche or sour cream
Toasted pepitas (pumpkin seeds)
*Substitute apple juice.
**Substitute maple syrup.
Melt butter in 5-quart saucepan until sizzling. Add onion, carrots, chili powder, salt, cumin, garlic salt and ground red pepper; cook over medium heat, stirring occasionally, 10-12 minutes or until onions and carrots are tender.
Add pumpkin and stock; mix well. Reduce heat to medium low. Cook 45-60 minutes, stirring occasionally or until carrots are softened. Stir in sherry and agave.
Transfer pumpkin mixture carefully to bowl. Place one-third into 5-cup blender container. Cover; process until smooth. Return mixture to saucepan. Repeat with remaining pumpkin mixture. Cook over low heat until heated through.
Top each serving with dollop of crème fraîche and toasted pepitas.
You can use an immersion blender to puree soup.
Pumpkin doesn’t have to be sweet! In fact, creamy pumpkin goes well with a little heat. These soups show off pumpkin’s savory side.